Pumpkin Chipotle Soup

5 from 12 votes

Warm up with this flavorful and spicy pumpkin chipotle soup recipe. Perfect for chilly days and easy to make, it's a delicious twist on a fall favorite.

Prep Time8

Cook Time17

Total Time25

Course: Soup

Cuisine: American/ Mexican

Servings: cups

Calories: 77kcal

Author: Maggie Unzueta

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

Storing Instructions

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.

Nutrition