Spicy Pumpkin Soup

Creamy pumpkin gets a kick with smoky chipotle chiles and a refreshing creme friache and cilantro topping. 

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  • 2 cups cooked pumpkin or 15-ounce can pumpkin puree
  • 4 cloves garlic, chopped
  • 1/2 yellow onion, chopped
  • 1 tablespoon olive oil
  • 2 chipotle chiles in adobo sauce, roughly chopped
  • 1/2 cup chicken or vegetable broth

Yields: 4 appetizer portions


1: In a saucepan drizzled with olive oil on medium heat, add chopped garlic and onion and sauté until golden.

2: Add chiles, and stir for an additional 3-4 minutes until soft, using part of the chicken stock to deglaze if needed.

3: Add roasted pumpkin and fold in completely. Slowly add remaining chicken broth, and stir for an additional 5-7 minutes until flavors fully blend.

4: Remove from heat, and allow to cool. Add mixture to a food processor and pulse until smooth. Ladle soup into four bowls, and garnish with toasted pumpkin seeds, creme fraiche and fresh cilantro. Serve warm or cold.

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