So, now we’ve got a ton of pumpkin puree. What are we gonna do? Ya gotta use it or lose it! Seriously, that much is gonna get nasty in your fridge if you don’t get on it sooner or later.
If you think all you can do with pumpkin puree is make a pie (awesome, but snooze fest for the sake of this blog), you’re wrong! We made an amazing chipotle pumpkin soup that is smoky and spicy AND sweet. A winner combination, if you ask me.
Recipe for Chipotle Pumpkin Soup
- 2 cloves of garlic, minced
- 1 small yellow onion, diced
- 2 chiles in adobo, roughly chopped
- 1 tablespoon cumin
- 5 cups pumpkin puree
- 2 cups vegetable stock
- 1 cup heavy cream
- nonfat yogurt (or sour cream) for serving
Sautee garlic and onion in bottom of a large soup pot until softened and fragrant. Add chiles and cumin and toss to combine. Add puree, stock, and cream and blend with immersion blender (or transfer to a regular blender in batches and then back into the pot). Cover and let simmer on low for twenty minutes or so before scooping into dishes and serving with a drizzle of yogurt.
Are you daring enough to eat this spicy pumpkin recipe?? Come on, you know you are.