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.