Roasted Chipotle Pumpkin Soup

31 Oct

Sandy tore through the NorthEast coast with a vengeance.  I had my floaties ready and my umbrella just in case I needed to channel Marry Poppins and fly out of here!   I cooked up a storm (literally) preparing for a week-long power outage.  For my hiking adventures, I have a handy dandy Pocket Rocket Stove, which is perfect for not only backpacking, but when the power goes out as well (electric stove=fail during power outage!).  I thought, “what’s delicious, heats up easily, and packs a punch of flavor?  SOUP!”  Now if only I lived in the land of ChewAndSwallow, then all I’d have to do is stand outside, open my mouth, and let the chipotle pumpkin soup rain down!  (Cloudy with a Chance of Meatballs anyone?)

Ingredients:

  • 2 Tablespoons organic olive oil
  • 1 cup organic pumpkin puree
  • 3 organic carrots, diced
  • 1 organic onion, diced
  • 3 cloves of organic garlic, dices
  • 2 teaspoons organic cumin powder
  • 1 1/2 teaspoons dried organic oregano
  • 2 Tablespoons organic lime juice
  • salt & pepper to taste
  • 1 small / medium sugar pumpkin, roasted with a dusting of 1 Tablespoon organic chipotle powder, skin peeled off
  • 4-6 cups of vegetable stock (depends on desired thickness)
  • 2 chipotle peppers (1 if you like it milder!), diced

Directions

  1. In a large pot, saute your carrots, onions, garlic, cumin powder, and chipotle peppers in olive oil until tender (about 3-4 minutes).  Add vegetable stock and 1 cup pumpkin puree. Turn heat to low-medium and simmer.
  2. Once your pumpkin is roasted nice and golden, cut off the skin (your pumpkin should be so tender that the skin “falls” off) and add to your soup.
  3. Using either your blender or immersion blender, puree your soup until it has a creamy consistency.  Add your lime juice, salt & pepper to taste.
  4. I like to let my soups simmer on low heat to develop flavors.  You may either serve your soup when ready, or let it cook down (add water/vegetable stock if your soup becomes too thick.  Don’t forget to adjust salt and pepper when adding more liquids!).  You may also freeze a portion of your soup for an easy lunch, or a tasty addition to any meal.
  5. Enjoy eating whole!

6 Responses to “Roasted Chipotle Pumpkin Soup”

  1. buddhaonabike November 20, 2012 at 7:49 pm #

    “1 pumpkin” could be 1-6 cups in my experience. Could you be more specific?
    I love pumpkin and I love chipotle chile, so I’d love to give it a try!

    • eatingwhole November 20, 2012 at 8:03 pm #

      Thanks for stopping by! Should be 1 Cup pumpkin puree plus 1 small / medium sugar pumpkin that will be roasted & then added to the soup pureed later) – anywhere from 1-2 cups.

Trackbacks/Pingbacks

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