Southwest Pumpkin Soup
I used to think I didn't like pumpkin soup and in fact, had never tasted one that was really special. So I experimented with different flavors until I made a pumpkin soup that I DID like!
Ingredients
- 2 Tablespoons oil
- 1 medium onion chopped
- 2 cloves garlic chopped
- 1 teaspoon cumin
- 2 small chipotle peppers (or more if you like it spicy!)
- 4 cups pumpkin puree fresh, or 2 cans
- 3 cups chicken or vegetable broth
- 1 teaspoon oregano
- salt to season
- 1 Tablespoon lime juice
- chopped cilantro to serve
- sour cream, thinned with milk to drizzle
Instructions
- Heat oil in a large Dutch oven on medium high heat. Add the onions and cook until they get soft and translucent, 8-10 minutes.
- Add the garlic, cumin, and chipotle, and cook, stirring about a minute.
- Add the pumpkin, chicken broth, oregano, and salt. Bring to a slight boil, reduce the heat, and simmer for about 20 minutes.
- Test to be sure the onions are soft, then use carefully pour the soup into the jar of a blender. You might have to work in batches, depending on the size of your blender. Alternatively, you can use a stick blender right in the pot.
- Return the soup to the pot to simmer. Add the lime juice, and taste for seasonings.
- Served with lime wedges, and thinned sour cream.
Tried this recipe?Let us know how it was!