Pumpkin Soup with Chipotle Puree Recipe

Pumpkin Soup With Chipotle Puree Recipe

Ingredients

Makes 4 servings

• 2 to 3 teaspoons chipotle chiles in adobo
• 1 tablespoon water
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 celery ribs, chopped
• 1 (16-ounce) can pumpkin puree or 2 cups pureed cooked fresh pumpkin
• 1 teaspoon ground cumin
• 1 bay leaf
• 4 cups vegetable broth or water
• salt
• freshly ground black pepper
• 1 cup plain unsweetened soy milk

Method

1. In a blender or food processor, combine the chipotle and water and puree
2. Set aside
3. In a large soup pot, heat the oil over medium heat
4. Add the onion and celery
5. Cover and cook until soft, about 10 minutes
6. Stir in the pumpkin, cumin, bay leaf, broth and salt and pepper to taste
7. Bring to a boil, then reduce the heat to low and simmer, uncovered, for 20 minutes, stirring occasionally
8. Remove the bay leaf and discard
9. Puree the soup in the pot with an immersion blender or in a blender or food processor, in batches if necessary and return to the pot
10. Stir in the soy milk and taste, adjusting seasonings if necessary
11. Cook over low heat for 5 minutes
12. Ladle the soup into bowls, garnish with a swirl of the chipotle puree and serve

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