My Recipe: Smoky Chipotle Pumpkin Soup recipe

by: DigginIt Smoky Chipotle Pumpkin Soup

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This is one o' my favorites. It's easy and tasty... follow these directions to a vegetarian, smoky, cream-free, and spicy end-product. Note that the level of spiciness is determined by the chopped chipotle chili peppers and the adobo sauce; the amount called for in the recipe is spicier than some like.

Created on : 02-10-2006

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Ingredients ( 4 )

3¼ C. Vegetable Stock/Broth
½ C. Evaporated Milk
15 oz. Canned, unsweetened pumpkin
2 T. Dark brown sugar (packed)
1½ t. ground cumin
1½ t. Chili powder
½ T. Ground coriander
½ t. Ground nutmeg
½ pcs Chipotle Chili Pepper, finely chopped (or crushed in blender) (from canned Chipotle Chilies in Adobo Sauce)
1 T. Adobo Sauce (from canned Chipotle Chilies in Adobo Sauce)
½ C. Shredded cheese: Chihuahua, Queso Fresco, Pepper Jack, or Mexican Mix
¼ C. fresh cilantro, chopped (optional garnish)

Directions

Bring Broth and Evaporated Milk to boil in heavy medium pot.
Whisk in canned pumpkin, brown sugar, cumin, chili powder, coriander nutmeg, chili pepper, and adobo sauce.
Reduce heat to medium and simmer until soup thickens slightly and flavors blend, about 15 minutes.
Whisk in cheese and simmer until cheese melts, about 5 minutes.
Season to taste with salt and pepper.
Ladle soup into bowls. Garnish each serving with cilantro and serve.
Optionally, lace heavy cream or half and half on top of the soup to create an fancy presentation.