I pretend I’m not but I am such a basic white girl. I love fall, boots, Starbucks, selfies, pumpkin, and yoga pants. Pumpkin gets a bad wrap because of the PSL but it’s really an amazing ingredient. I love to use it in soups! Here is a quick and yummy pumpkin chipotle soup!
Chipotle PUMPKIN SOUP
- 2 Tbsp EVOO
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1-2 chipotle peppers chopped (canned in adobo)
- 8 cups chopped, cooked pumpkin
- 4 to 6 cups chicken stock
- 1/2 half & half
- 1 teaspoon dried oregano
- 1 teaspoons salt, more to taste
- 2 Tbsp lime juice
- Bacon, sour cream and avocado for topping!
In a large dutch oven, add the EVOO and onion. Cook the onion for around 2 minutes over medium high heat then add the garlic. Add the cumin, peppers, pumpkin, stock, and oregano. Bring to a simmer and cook for 20 minutes.
Using an immersion blender or working in batches, blend the soup until its smooth and creamy. Add half & half, lime, and salt and pep to taste.
Top it off with sour cream, toasted pumpkin seeds, bacon – whatever you like! But be aware, the chipotle peps can be really spicy! So don’t go too crazy – you can always add more but can take any out.
Go on and be basic.