Chipotle Pumpkin Soup with Crispy Chorizo + Caramelized Apples

If you have roughly 35 minutes to spend in the kitchen, Chipotle Pumpkin Soup with Crispy Chorizo + Caramelized Apples might be a spectacular gluten free recipe to try. This main course has 706 calories, 32g of protein, and 48g of fat per serving. For $4.29 per serving, this recipe covers 32% of your daily requirements of vitamins and minerals. This recipe serves 4. 34 people were glad they tried this recipe. Head to the store and pick up apple, pumpkin puree, smoked paprika, and a few other things to make it today. It will be a hit at your Autumn event. It is brought to you by Half Baked Harvest. All things considered, we decided this recipe deserves a spoonacular score of 80%. This score is super. Try Parsnip & Apple Soup With Crispy Sage & Caramelized Apples, Crispy Pulled Pork and Caramelized Apples Pancake Stack, and Pumpkin Pancakes with Caramelized Apples and Apple Spice Syrup for similar recipes.

Servings: 4

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

In a large soup pot, melt 1 tablespoon 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 minute or so. Add the pumpkin puree and stir to combine. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 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 cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.Heat remaining 2 tablespoons butter in a skillet over high heat. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean. Add the chorizo and cook for 2-3 minutes until cooked through and crisp. Remove from pan and drain on paper towel, reserving pan juices.To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples. Drizzle with the chorizo oil left in the pan. Enjoy!

 

Step by step:

1. In a large soup pot, melt 1 tablespoon 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 minute or so.

5. Add the pumpkin puree and stir to combine.

6. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 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 cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.

8. Heat remaining 2 tablespoons butter in a skillet over high heat.

9. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean.

10. Add the chorizo and cook for 2-3 minutes until cooked through and crisp.

11. Remove from pan and drain on paper towel, reserving pan juices.To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples.

12. Drizzle with the chorizo oil left in the pan. Enjoy!

Nutrition Information:

covered percent of daily need