Pumpkin Chipotle Soup

62 Ratings
  • 5 Rating Star 40
  • 4 Rating Star 15
  • 1 Rating Star 4
  • 3 Rating Star 3
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This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!

By Chris
+ 4
+ 3
prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
8
Max Servings:
8
Nutrition Info
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Ingredients

Directions

  • Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

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Nutrition Facts

Per Serving:
144.85 calories; 3.39 g protein; 13.28 g carbohydrates; 9.48 g fat; 24.42 mg cholesterol; 790.46 mg sodium.Full Nutrition

Reviews (56)

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Most helpful positive review

Shayna Stancil
12/23/2010
I have made this soup at least 20 times in the past couple of years and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream and chipotle seasoning powder in place of the adobo. I also like mine very spicy so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications it's actually a very low-calorie soup.
Helpful
(57)

Most helpful critical review

Anonymous
11/17/2018
Even pretty sure it s not
62 Ratings
  • 5 Rating Star 40
  • 4 Rating Star 15
  • 1 Rating Star 4
  • 3 Rating Star 3
Reviews:
Most Helpful Most Positive Least Positive Newest
Shayna Stancil
12/23/2010
I have made this soup at least 20 times in the past couple of years and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream and chipotle seasoning powder in place of the adobo. I also like mine very spicy so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications it's actually a very low-calorie soup.
Helpful
(57)
Sweet Apron
11/02/2009
This is a delicious smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipotles in a ziploc bag in freezer & toss them in the next time you make salsa. Evaporated milk can be subbed for the cream if you want to lighten it up (and next time may use chicken stock). Yummy recipe! Thank you Chris!
Helpful
(45)
SunnyByrd
03/24/2010
We really enjoyed this soup. If you want to add more smoky pepper flavor but don't want the heat of extra chipotles smoked paprika is a nice choice rather than regular paprika. I made this as directed subbing chicken broth the smoked paprika and slightly less half-and-half. We garnished it with cilantro and avocado which was a great contrast to the heat and spice. Thanks for the recipe - I'm looking forward to the leftovers tomorrow!:)
Helpful
(22)
JBKINCAID
11/05/2009
Well this is very good. I feel like it's the perfect base to be truly excellent it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly the extra cream would've made it just a bit more bland. The spice is nice the flavors good just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also I'm not super familiar with canned chipotles in adobo but mine still had the seeds which I put in the soup which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start though and still very good as is. Thanks!
Helpful
(21)
SpiderQueen
02/09/2012
Very tasty! I was sort of limited to what our commissary had in stock so I just used the hot peppers we had available (sorry don't know which kind) and adobo seasoning instead of sauce. I also like my food a little more on the spicy side like other reviewers so I put a liberal dose of cayenne in as well.;) I added a drizzle of the extra half-and-half on top for appearance. It turned out wonderfully and my husband was a huge fan. I will definitely make this again!
Helpful
(9)
BigShotsMom
03/29/2010
I used chicken stock instead of vegetable because that is what I had and I subbed no fat evaporated milk for the half and half. We really liked the complement of the smokey heat and the creamy texture. An added bonus was I learned how to make sofrito. Thank you we will have this again.
Helpful
(8)
jules79
11/21/2014
This is a good start to a great soup! Without the added additions I found it to be a bit bland. I sautéed an onion before adding the flour and after adding all ingredients I also added garlic salt and pepper extra chipotle pepper and extra adobo peppers cayenne some brown sugar cinnamon and a hint of nutmeg and I also added extra With these changes you will have the most delicious Chipotle Pumpkin Soup! (I like the heat so decrease the amount of chipotle adobo peppers and cayenne and it still tastes great!)
Helpful
(6)
cjdj
12/01/2011
Very good. I used the evaporated milk.
Helpful
(4)
ShannonS
11/10/2010
Very good! I added garlic and minced sweet onion. Cayenne and annato seed powder for more heat and some Splenda brown sugar for a touch of sweetness. It was amazing! Two ladies at work tried it and they loved it and wanted the recipe!
Helpful
(3)
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