When you need a winter warm-up, you can’t beat the combination of sweet winter squash with chipotle pepper. Ground chipotle powder is made from smoked and dried Jalapeno peppers. Its surprising kick and intriguing smokiness give this Pumpkin Chipotle Soup recipe a south-of-the-border twist. The addition of heavy cream makes this low-carb soup rich and hearty, while a squeeze of lime keeps the flavors bright.
I especially love that this recipe can be made almost entirely with pantry staples—onion and garlic, a few spices, and broth are all items that I normally stock in my cupboards. Add a can of pumpkin puree, a splash of cream, and a lime and you’ve got it made. It takes only a few minutes of hands-on time to get the soup started, and then it’s just a matter being patient while it simmers on the stovetop, melding the layers of flavor together.
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2 tablespoons olive oil
1 onion, diced
1 garlic clove, minced
1 ½ teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon crumbled dried oregano
½ to 1 teaspoon ground chipotle chile
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 cups pumpkin puree
4 cups chicken or vegetable broth
½ cup heavy cream
Juice of 1 lime
2 tablespoons chopped cilantro, for garnish
In a medium stockpot set over medium-high heat, heat the olive oil. Add the onions and garlic and cook, stirring frequently, until softened and translucent, about 5 minutes. Add the chili powder, cumin, coriander, oregano, chipotle, salt, and pepper and cook, stirring, for about 30 seconds. Stir in the pumpkin puree and broth. Bring to a simmer and then reduce the heat to medium-low and cook, uncovered, for 10 to 15 minutes, until the soup thickens slightly.
Puree the soup either in the pot with an immersion blender or in batches in a countertop blender. Return the soup to the pot, if needed, and stir in the cream. Cook over medium-low heat until heated through, about 5 minutes. Stir in the lime juice.
Serve hot, garnished with cilantro.