Pumpkin Chipotle Soup
Pumpkin Chipotle Soup is a sweet and spicy treat guaranteed to keep you warm from your head to your feet. Whether a bowl or a cup, whip some up!
Servings: 8 cups
Calories: 77kcal
Ingredients
- 2 tablespoon olive oil (or 2 tabs butter)
- ½ cup onion diced
- 2 tbsn flour
- 1 cup milk (or heavy cream)
- 1 chipotle pepper in adobo sauce (minced)
- 1 garlic clove, minced
- 4 cups chicken broth (or vegetable broth)
- 2 cans pumpkin puree
- ½ tspn ground cumin
- 1 tspn salt
Instructions
- In a large stock pot, heat the oil.
- Add the onion. Cook for 1 minute.
- Add the flour, chipotle, garlic.
- Cook for 1 minute. Stirring constantly.
- Slowly add the milk, whisking the entire time.
- Transfer the ingredients from the pot to a blender. Add 1 cup chicken broth and blend until smooth.
- NOTE: if you have an immersion blender, you can skip this part and blend in the pot.
- Return the contents of the blender to the stock pot.
- Add remaining chicken broth, pumpkin, cumin, and salt.
- Bring to a boil.
- Simmer on low heat for 10 minutes. Enjoy!
Notes
In the fridge, pumpkin chipotle soup lasts up to 4 days.
In the freezer, pumpkin chipotle soup lasts for up to 3 months. If you have an immersion blender, skip the blender and blend everything in the pot. Instead of flour, you can mix 1 tablespoon cornstarch in chicken broth, add to the pot, bring to a boil. This will thicken up your soup.
In the freezer, pumpkin chipotle soup lasts for up to 3 months. If you have an immersion blender, skip the blender and blend everything in the pot. Instead of flour, you can mix 1 tablespoon cornstarch in chicken broth, add to the pot, bring to a boil. This will thicken up your soup.
Nutrition
Calories: 77kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 493mg | Potassium: 149mg | Fiber: 1g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 9mg | Calcium: 44mg | Iron: 1mg