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!
Prep Time8 minutes mins
Cook Time17 minutes mins
Total Time25 minutes mins
Course: Soup
Cuisine: American/ Mexican
Servings: 8 cups
Calories: 77kcal
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!
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.
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