Creamy Pumpkin Chipotle Soup | Print |
(54 votes, average 3.59 out of 5)

Chipotle Pumpkin Soup

Serves 8

 

  • 2 cans (15 ounces each) solid-pack pumpkin
  • ½ to 1 cup Frontera Chipotle salsa, to taste
  • 6 cups chicken or vegetable broth
  • ½ cup heavy (whipping) cream
  • 1 tablespoon salt
  • ½ teaspoon sugar
  • Toasted pumpkin seeds for garnish

 

  1. Mix all ingredients, except pumpkin seeds, in a large saucepan. Heat to a simmer and cook about 20 minutes.
  2. Taste and adjust seasonings. Serve in warmed bowls garnished with pumpkin seeds.

 

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Comments  

 
0 # Tom Daniels 2011-10-26 13:00
How about substituting pureed chipotles in adobe if I can't get Frontera salsa?
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0 # Vivyana 2011-10-28 08:13
Whole Foods carries it. Hopefully you have one in your city.
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0 # Vivyana 2011-11-17 09:05
After having made the soup, the sourness of the Adobe sauce won't be a good idea.
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-1 # Rose 2011-10-27 17:06
Living in Oz can't get the "Frontera" products. I know the recipes are designed to promote your products, but it would be good to know what could be substituted
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0 # Vivyana 2011-10-28 08:14
I'm trying it tonight for a soup potluck. I'll let you know how it turns out.
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0 # Bill 2011-11-17 08:29
Doubled the recipe and brought it to a church pre-Thanksgiving dinner last night. People raved about it and 5 or 6 asked me for a copy of the recipe. It was easy to make.
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