Go Back
+ servings
Print Recipe
4.17 from 6 votes

Spicy Chipotle and Cheddar Pumpkin Soup

It is not your typical pumpkin soup. Chipotle peppers and smoked paprika give the soup a spicy kick with a hint of smoky flavor.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Soup
Cuisine: American
Keyword: chipotle, pumpkin
Servings: 6 Servings
Calories: 180kcal
Author: halfbakedharvest

Ingredients

Instructions

  • In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook anther 5 minutes.
  • Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minutes or so.
  • Add the pumpkin puree and stir together with the onions, garlic, chipotle peppers, adobo sauce and butter.
  • Add in the chicken broth and stir well.
  • Stir in the chili powder, smoked paprika, cumin, salt and pepper.
  • Simmer about 5 minutes over medium-low heat.
  • Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.
  • Add the cheddar cheese and stir until melted.
  • Season to taste with salt and pepper.
  • Serve with extra cheddar cheese and pumpkin seeds.

Notes

*If you do not want to have to puree the soup you can grate the onion and garlic into a paste or finely mince. *To Freeze: Allow the soup to cool and transfer to a gallon size ziplock bag. Freeze up to six months. When ready to eat thaw and reheat on the stove. Serve as directed.

Nutrition

Serving: 4g | Calories: 180kcal | Carbohydrates: 15g | Protein: 13g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 44mg | Sodium: 531mg | Potassium: 444mg | Fiber: 4g | Sugar: 5g | Vitamin A: 19860IU | Vitamin C: 6.8mg | Calcium: 322mg | Iron: 2.7mg