Chipotle Pumpkin Soup
Chipotle pumpkin soup recipe, smoky and spicy, is the best pumpkin soup you'll ever have! Make it vegan by using coconut milk.
- Prep time
- 20 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
- 1 small pumpkin () (prepped weight about 800g/1.7 lb)
- 2-3 tbsp chipotle paste (click for easy homemade recipe)
- 2 tbsp EV olive oil (you could also use salted butter)
- 1 large onion
- 2 medium cloves garlic
- 750 ml vegetable or chicken stock
- 125 ml double cream (thick cream) (single will work too, see article above)
- 1/4 tsp salt (if needed)
- 1-2 tbsp chipotle paste
- 2 tbsp double cream
Instructions
- 1
Pre heat the oven to 200°C/400°F.Cut the pumpkin in half with a very sharp knife.
- 2
Then scoop out the seeds and stringy bits with a spoon, and discard.
- 3
Lay the pumpkin cut side down, and start cutting down in wedges. You could, if you wanted, take the skin off first at this stage. I do this interchangeably.Lay your wedges down on their sides, and slice the skin off.
- 4
Chop the wedges up into cubes and place them on a baking tray.
- 5
Mix 2 Tbsp of the chipotle paste, 1 Tbsp of the olive oil and ¼ tsp of salt in a small bowl. Rub this paste well onto the cubes.Roast in the pre heated oven for 25 minutes until a knife glides through.Take them out and set aside.
- 6
Peel, halve and thinly slice the onion.Peel and roughly chop up the garlic.
- 7
Heat the olive oil in a saucepan on medium heat and tip the sliced onions in. Stir, then reduce the heat to low and cook for 5 minutes, stirring occasionally.
- 8
Add the garlic, cook for 30 seconds, then pour the stock in. Bring the heat back up to medium and bring the stock to a simmer.Reduce the heat to low and cook for 10 minutes, uncovered.
- 9
Add the roasted pumpkin in, bring to a simmer on medium and cook for 2 minutes.
- 10
Take it off the heat and using a handheld immersion blender, purée the whole thing until you have a smooth soup.You could also pour the soup into your usual blender to blend it to a purée, then pour it back into the saucepan. Make sure your blender is heatproof.
- 11
Place the saucepan back on medium heat and pour in the cream, stirring. Bring it to a low simmering point (tiny bubbles) and cook for 2 minutes to heat it all up.Taste and add salt if necessary. I find that I usually need just a pinch more salt. Finish off with some black pepper if you like. I don't bother because of the chipotle paste.
- 12
Serve your chipotle pumpkin soup in bowls and drizzle a little cream all over and just a tiny dollop of chipotle paste on top.Have some chipotle paste on the side for those who want it hotter.