Description

Chipotle Pumpkin Soup with Coconut Cream is a delightful blend of flavors that warms the soul on chilly days. This creamy, vibrant soup combines sweet pumpkin with a spicy kick from chipotle and is enriched by luscious coconut cream. Perfect for cozy nights or as a centerpiece at dinner parties, this easy-to-make recipe promises to impress with every spoonful.

Ingredients

Scale

1 (15 oz) can pumpkin puree
1 medium onion, chopped
2 garlic cloves, minced
2 chipotle peppers in adobo sauce, chopped
1 (14 oz) can full-fat coconut milk
4 cups vegetable broth
1 tsp salt (to taste)
1/2 tsp black pepper (to taste)
1 tbsp lime juice

Instructions

In a large pot, heat olive oil over medium heat. Sauté the chopped onion for about 5 minutes until translucent.
Add minced garlic and chipotle peppers; sauté for an additional minute until fragrant.
Stir in pumpkin puree and vegetable broth; bring to a gentle simmer.
Pour in coconut milk and let simmer for about 10 minutes.
Season with salt, pepper, and lime juice. Blend using an immersion blender until smooth.
Serve hot and garnish with a swirl of coconut cream and fresh cilantro if desired.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 260
Sugar: 6g
Sodium: 560mg
Fat: 17g
Saturated Fat: 14g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 4g
Protein: 4g
Cholesterol: 0mg

Keywords: - For added depth of flavor, consider roasting fresh pumpkin before use. - Substitute butternut squash for pumpkin or add roasted corn for sweetness. - Store leftovers in an airtight container in the refrigerator for up to five days.