Print Recipe
4.8 from 5 votes

Chipotle Pumpkin Soup

This Chipotle Pumpkin Soup is super easy to make using chicken broth, pumpkin purée, spices and a few texture toppings, the slightly sweet heat is amazing. Adapted from Bobby Flay's MESA Grill Cookbook.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup, Starter
Cuisine: American, Southwest
Keyword: chipotle soup, easy soup recipe, pumpkin soup, winter soup
Servings: 4 servings
Calories: 380kcal
Author: Kevin Is Cooking

Ingredients

  • 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

Instructions

  • 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.

Notes

  1. 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.

Nutrition

Calories: 380kcal | Carbohydrates: 48g | Protein: 15g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 34mg | Sodium: 709mg | Potassium: 843mg | Fiber: 6g | Sugar: 27g | Vitamin A: 28795IU | Vitamin C: 8.4mg | Calcium: 157mg | Iron: 4.2mg