Olive oil (or butter) Onion Flour Milk (or heavy cream) Chipotle pepper in adobo sauce Garlic Chicken broth (or vegetable broth) Pumpkin puree Ground cumin Salt
Saute the onions either in oil or butter. Add the flour, chipotle, and garlic. Cook for 1 minute, then add the milk slowly, a little at a time, stirring the entire time.
Transfer the ingredients from the pot to a blender. Add 1 cup chicken or vegetable broth and blend until smooth.
Return the contents of the blender to the stock pot. Add remaining chicken or vegetable broth, pumpkin, cumin, and salt. Bring to a boil.
You can top with pomegranate, pepitas, sour Cream (or crema mexicana), and shredded cheese. ¡Provecho!