Spicy Chipotle and Cheddar Pumpkin Soup
Spicy Chipotle and Cheddar Pumpkin Soup might be just the main course you are searching for. This gluten free and lacto ovo vegetarian recipe serves 4 and costs $2.57 per serving. One serving contains 372 calories, 20g of protein, and 24g of fat. 326 people have made this recipe and would make it again. It is perfect for Autumn. This recipe from Half Baked Harvest requires pumpkin puree, pumpkin seeds, onion, and shredded cheddar cheese. From preparation to the plate, this recipe takes about 35 minutes. All things considered, we decided this recipe deserves a spoonacular score of 74%. This score is good. If you like this recipe, you might also like recipes such as Pumpkin Soup with Spicy Chipotle Cream – 2 Points, Spicy Chipotle Cheddar Drummettes, and Spicy Chipotle Cheddar Drumettes.
Servings: 4
Preparation duration: 10 minutes
Cooking duration: 25 minutes
Ingredients:
2 teaspoons Adobo Sauce
1 tablespoon Butter
2 teaspoons Chili Powder
2 Chipotle Chiles in Adobo Sauce, minced
1 teaspoon Cumin
2 cloves Garlic, minced
3 cups Low Sodium Chicken Broth
1 small Onion, minced
1 teaspoon Pepper
3 cups Pumpkin Puree
1/4 Pumpkin Seeds, toasted (optional)
pinch of Salt
2 cups shredded Cheddar Cheese, plus more for topping
1 teaspoon Smoked Paprika
Equipment:
pot
immersion blender
blender
Cooking instruction summary:
In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook anther 5 minutes.Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minutes or so.Add the pumpkin puree and stir together with the onions, garlic, chipotle peppers, adobo sacue and butter.Add in the chicken broth and stir well. Stir in the chili powder, smoked paprika, cumin, salt and pepper.Simmer about 5 minutes over medium-low heat.Puree the soup with an immersion blender or transfer to a blender and blend until very smooth. Add the cheddar cheese and stir until melted.Season to taste with salt and pepper.Serve with extra cheddar cheese and pumpkin seeds.
Step by step:
1. In a large pot, melt the butter over medium heat.
2. Add the onion and cook until soft and translucent, about 5 minutes.
3. Add the garlic and cook anther 5 minutes.
4. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minutes or so.
5. Add the pumpkin puree and stir together with the onions, garlic, chipotle peppers, adobo sacue and butter.
6. Add in the chicken broth and stir well. Stir in the chili powder, smoked paprika, cumin, salt and pepper.Simmer about 5 minutes over medium-low heat.Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.
7. Add the cheddar cheese and stir until melted.Season to taste with salt and pepper.
8. Serve with extra cheddar cheese and pumpkin seeds.
Nutrition Information:
covered percent of daily need
