This Chipotle Pumpkin Soup is a wonderful starter for a holiday dinner, or any Fall and Winter dinner really. Super easy to make using chicken broth, pumpkin purée, spices and a few texture toppings, the slightly sweet heat is amazing.
This beauty comes way of Bobby Flay. A grilling hero of mine and one who knows his way around chiles, I am always trying out his recipes and this is a classic soup served at his restaurant MESA Grill.
Using simple ingredients like a good chicken stock, pumpkin purée (not canned pumpkin pie filling!), warm spices like cinnamon, ginger, nutmeg and allspice it gets a sweet kick from honey and maple syrup. The heat comes from chipotle chiles, which you can adjust to your liking, and then you get a nice cooling effect with every spoonful by the crema drizzled on top.
What is Mexican Crema?
The crema used to drizzle on top of the soup has the perfect cooling effect. Consider it a Mexican version of sour cream, but thinned and not as tart.
This is a nice change from the chunkier soups like Mixed Bean Beef and Barley Soup, Slow Cooker Ham Bone Bean Soup, or this Southwest Slow Cooker Corn Chowder. All delicious, but this is a great soup to start a meal soup. 🙂
For texture the roasted and salted pumpkin seeds top the soup with a sprinkle of cinnamon. Enjoy!
Chipotle Pumpkin Soup
- 6 cups chicken stock
- 3 cups pumpkin puree (not flavored pie filling)
- 2 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp allspice
- 1/4 tsp nutmeg
- 2 tbsp honey
- 2 tbsp maple syrup
- 2 tsp chipotle puree (See Note 1)
- 3/4 cup Mexican crema creme fraiche or sour cream
- Salt and freshly ground pepper
- 1/2 cup toasted pumpkin seeds
- Whisk the pumpkin puree into the chicken stock in a large saucepan over medium high heat until smooth. Lower heat to a simmer and add the cinnamon, ginger, allspice, nutmeg, honey, maple syrup and chipotle. Cook for 15 minutes. Add water if the soup gets too thick.
- Remove from the heat and whisk in 1/4 cup of the Mexican crema and season with salt and pepper to taste.
- Laddle into soup bowls and drizzle remaining crema in circular motion on top and a handful of the pumpkin seeds.
- I mash one chipotle pepper, or empty a small can of chipotle peppers and the adobo sauce into a food processor and purée. Store remaining purée in an air tight container in the refrigerator for other uses.