This creamy and spicy keto chipotle pumpkin soup, with warm, Southwest flavors, is garnished with pepitas (pumpkin seeds) and crema Mexicana. A delicious bowl of this soup is sure to open your appetite and warm the soul.
Creamy Chipotle Pumpkin Soup
This creamy and spicy pumpkin soup, with warm, Southwest flavors, is garnished with pepitas (pumpkin seeds) and crema Mexicana. A delicious bowl of this soup is sure to open your appetite and warm the soul.
Servings 10 people
Ingredients
- 2 small pie pumpkins about 3lbs each
- 1 pad pd butter
- 1 medium yellow onion chopped
- 3 cloves garlic chopped
- 1 tsp ground cumin
- 1 pepper canned chipotle peppers in adobo sauce two if you like it really spicy
- 5-6 cups chicken stock
- 1 tsp fresh oregano plus extra for garnish
- 2 teaspoons salt more to taste
- 2 Tbsp lime juice
- 1/2 cup heavy cream
- pumpkin seeds for garnish
- Crema Mexicana for garnish thinned sour cream also works
Instructions
- Pre-heat oven to 350°F and line a rimmed baking sheet with foil. Cut pumpkins in half, scooping out pulp and seeds. Lay pumpkins, flat on sheet and bake for one hour. Remove and peel skin.
- Heat a large pan on medium high and melt butter in pan before adding chopped onions. Sauté onions about 3-4 minute. Add garlic, cumin, chipotle and cook for another minute.
- Add pumpkin, chicken stock, oregano and salt then bring to a simmer. Reduce heat to medium low and continue to simmer about 30 minutes.
- Working in batches, purée soup in bender to a smooth consistency. Return puréed soup to pan over medium heat.
- Add lime juice and taste adding additional seasonings if necessary. If soup is too thick, add additional chicken stock.
- Remove from heat and add heavy cream. Stir to combine.
- Serve with pumpkin seeds, Crema Mexicana and fresh oregano leaves.
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