Pumpkin Soup with Chipotle
Butternut and acorn squash are good substitutes for pumpkin. Spanish paprika can be used in place of the chipotle chile pepper. To serve the soup in a pumpkin “bowl,” you will need 1 small sugar pumpkin per person. Clean the outsides well. Cut the top one-third and then scrape out the seeds until smooth. You will not cook these pumpkins.
Serves: 4Hands-on: 30 minutesTotal: 1 hourDifficulty: Medium
- 2 Tbsp. unsalted butter
- 1 medium onion, peeled and chopped
- 1 large carrot, peeled and thinly sliced
- 2 cups peeled, cubed pumpkin
- ¼ tsp. ground sage
- 1½ cups vegetable stock
- 3 cups whole milk
- 1 tsp. salt
- ¼ tsp. ground black pepper
- ½ ground chipotle chile pepper
- 4 small sugar pumpkins, tops and seeds removed
- In a Dutch oven over medium heat, melt the butter. Stir in the onion, carrot, pumpkin, and ground sage. Cook, stirring occasionally for 8 to 10 minutes, or until pumpkin becomes tender and begins to brown. Increase heat to medium-high and bring to a boil. Reduce heat and simmer for 20 minutes. Off the heat, stir in 2 cups milk.
- With an immersion blender, purée soup until very smooth. If the soup is too thick, add the remaining milk and blend until it is smooth and creamy. Spoon into prepared pumpkin bowls and sprinkle with chipotle chile pepper.