Chipotle Pumpkin Soup
A creamy, smoky Chipotle Pumpkin Soup ready in 25 minutes, blending velvety pumpkin purée with chipotle peppers for a cozy, flavorful bowl.
Ingredients
Base
- 4 tbsp unsalted butter
- 1 medium onion diced
- 3 cloves garlic minced
Soup
- 2 chipotle peppers minced
- 1 tbsp adobo sauce
- 1 tsp ground cumin
- 1 tsp chili powder
- 0.25 tsp ground cinnamon
- 3 cups pumpkin purée
- 4 cups chicken stock
- 0.5 cup heavy cream optional
- 2 tbsp cilantro chopped, for garnish
Instructions
Base
- Melt butter in a large pot over medium heat, then add onion and garlic and cook until translucent, about 4–5 minutes.4 tbsp unsalted butter, 1 medium onion, 3 cloves garlic
Soup
- Stir in chipotle peppers, adobo sauce, cumin, chili powder, and cinnamon; cook until fragrant, about 30 seconds.2 chipotle peppers, 1 tbsp adobo sauce, 1 tsp ground cumin, 1 tsp chili powder
- Add pumpkin purée and chicken stock, season with salt and pepper, and bring to a gentle simmer.0.25 tsp ground cinnamon, 3 cups pumpkin purée
- Simmer uncovered, stirring occasionally, until slightly thickened, about 10 minutes.
- Remove from heat and blend until smooth using an immersion blender.
- Stir in heavy cream if using, adjust seasoning, and serve topped with cilantro.4 cups chicken stock, 0.5 cup heavy cream
Notes
I tested both homemade and canned pumpkin purée; canned yields consistent creaminess and speed.
Feel free to adjust the chipotle peppers to control the heat level.
Leftovers keep in the fridge for 3–4 days or freeze for up to 3 months; reheat slowly.