Use Up All That Leftover Canned Pumpkin With this Spicy Pumpkin Soup

That about says it all, yeah?

The media’s overblown coverage of Pumpkin Shortage 2K15 left me with like eleven cans of pureed pumpkin. (THANKS, OBAMA!) So I did what I do best and I made soup! And lots of it. Tried a bunch of different recipes but they were mostly kind of one-note. That’s why this guy stuck out – the spice is unexpected and since the soup is so smooth it’s really all about the bits on top.



Like many things, I view smooth soups merely as a vehicle for condiments.

Make this soup. You’ll like it.

Adapted from:
Southern Living’s Spicy Pumpkin Soup with Avocado Cream

Spicy Chipotle Pumpkin Soup

1 cup chopped sweet onion
1 1/2 tsp salt
3 tbsp olive oil
2 garlic cloves, minced
1 tsp ground cumin
1 (29-oz.) can pumpkin
5-6 cups reduced-sodium chicken broth (*You can sub some of this out for milk if you like a creamier soup)
1 canned chipotle pepper in adobo sauce, chopped (*key ingredient, don’t leave it out! Usually in the “International” aisle)
2 tsp adobo sauce from the can
1/2 tsp paprika
Optional Toppings:
Fresh lime juice
Diced avocado
Black beans
Sour cream
Parmesan cheese1. In a large dutch oven, saute the onions, salt and garlic over low heat until soft and translucent, about 8-10 minutes. Remove from heat, then stir in the cumin and paprika – be careful not to burn the spices! Put back on the heat, crank it up to medium-low, then add in the pumpkin, 4.5 cups broth, the chipotle pepper, and the adobo sauce. Simmer for about 15 minutes.

2. If you have an immersion blender – you’re fancy! – but also, puree the soup until smooth. If not, blend it in batches in a blender or food processor. Put the blended soup back in the dutch oven and continue cooking over medium-low. If it’s already thick, add more chicken stock so it can reduce some more. If it’s thin, letting it cook longer will thicken it up.

3. Serve with all the condiments you want; I recommend bacon, lime juice, and a big dollop of sour cream. You definitely want some kind of cream to temper the heat – it’s a little spicy! (I’ve tried all the condiments listed above – they all work, but for different reasons. If you choose something salty, balance with something acidic. If you choose something creamy, add something crunchy, too.) I also serve with crusty bread for dipping.

You can use this as a base and substitute all kinds of vegetables instead of pumpkin…sweet potato comes to mind. And adjust the spice level with the adobos. They’re surprisingly spicy! I can never use a whole can so I use half-ish then freeze the other half for next time. 



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