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.
Servings: 6 Servings
Calories: 196kcal
Ingredients
- 1 tablespoon Butter
- 1 small Onion minced
- 2 cloves Garlic minced
- 2 in Chipotle Chiles Adobo Sauce minced
- 2 teaspoons Adobo Sauce
- 3 cups Pumpkin Puree
- 2 teaspoons Chili Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Cumin
- pinch of Salt
- 1 teaspoon Pepper
- 3 cups Low Sodium Chicken Broth
- 2 cups shredded Cheddar Cheese plus more for topping
- 1/4 Pumpkin Seeds toasted (optional)
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: 196kcal | 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