So if you're looking for a pumpkin-based appetizer this Thanksgiving, try out this pumpkin soup recipe. And if you're just looking for an awesome meal, visit Smoke and Barrel. You will not be disappointed.
Chipotle Pumpkin Soup Recipe (Makes 2-2 1/2 quarts)
- 2 TB olive oil
- 1 medium yellow onion, chopped
- 3 garlic cloves, chopped
- 1 tsp cumin
- 1-2 chipotle peppers, chopped. If canned in adobo, 1 for mild flavor, and 2 for spicy)
- 8 cups chopped, cooked pumpkin or a three 15-oz cans of canned pumpkin
- 4-6 cups chicken stock, amount used will vary depending on how thick the pumpkin puree is
- 1 tsp dried oregano
- 2 tsp salt, more to taste
- 2 TB lime juice
- Toasted, shelled pumpkin seeds
- Creme fresca
InstructionsHeat oil in large pot on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
Remove the soup from heat. Working in beatches of 2 cups each, puree the soup in batches, holding down the lid of your blender tightly while pureeing, and starting on a slow speed. Return the pureed soup to the pot.
Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water until you hit your desired consistency.
Serve with pumpkin seeds, crema fresca, and chopped cilantro.