Pumpkin Chipotle Soup is simply made with cream and almonds and chipotles. So good and perfect for any Fall meal.
1 T butter
1 large chopped onion
1 1/2 t minced thyme
1 large can of pumpkin
Salt to taste
1–2 chipotles from the can, chopped
2 c chicken broth
1/2 c finely ground toasted almonds
1/2 c milk
1/2 c heavy cream
Salted Pumpkin Seeds
Sour Cream thinned with a bit of milk
6 strips of crisp bacon
Melt butter in a large soup pot. Stir in chopped onion and saute over medium heat about 10 minutes or until translucent.
Remove from heat and add pumpkin, thyme and chipotles to pot. Stir well. Now using a hand immersion blender, puree mixture until smooth.
Add chicken broth and simmer for about 20 minutes on low heat. Add almonds, milk and cream and heat for about two minutes or until hot.
You can make this ahead and reheat. If it thickens, which it will probably do, add more broth, milk or cream to liquify mixture to soup consistency. Garnish with your favorite garnishes.
This soup is not too rich, nor too heavy or spicy. It makes a great starter!
From: The San Francisco Chronicle
Keywords: pumpkin, pumpkin soup, pumpkin soup recipe, pumpkin soup with canned pumpkin