Spicy Pumpkin Soup

    (53)
    30 min

    This soup is perfect to warm you up during the cold winter months. The addition of chipotle chillies and adobo sauce, bring out a delicious spiciness and smokiness to the soup. Enjoy with thick wodges of crusty bread.


    43 people made this

    Ingredients
    Makes: 8 

    • 30g butter
    • 2 tablespoons plain flour
    • 1 litre vegetable stock
    • 825g pumpkin puree
    • 2 tinned chipotle chillies in adobo sauce, finely chopped
    • 350ml single cream
    • 2 tablespoons sofrito
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon salt
    • 1 teaspoon paprika

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to the boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle chillies, single cream, sofrito, Worcestershire sauce, salt and paprika. Return to a simmer, then reduce heat to medium-low and cook for 8 minutes until thickened and hot.

    Ingredients

    Tinned chipotle chillies in adobo sauce can be purchased in Hispanic speciality shops or online.

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    Reviews & ratings
    Average global rating:
    (53)

    Reviews in English (47)

    by
    51

    I have made this soup at least 20 times in the past couple of years, and have tweaked it a bit....I like to dice an onion and saute in a TBSP of light butter until soft. I use almond milk in place of a the cream, and chipotle seasoning powder in place of the adobo. I also like mine very spicy, so I add lots of cayenne and fresh ground black pepper. The perfect topping for this is a TBSP sour cream (I use fat-free) or a dollop of goat cheese. I eat this several times a week in the winter; with the above modifications, it's actually a very low-calorie soup.  -  21 Dec 2010  (Review from Allrecipes US | Canada)

    by
    43

    This is a delicious, smoky and unexpected twist on basic pumpkin soup. You can find the chipotle peppers and the sofrito in the Hispanic section of your grocery store. Save the leftover chipotles in a ziploc bag in freezer & toss them in the next time you make salsa. Evaporated milk can be subbed for the cream if you want to lighten it up (and next time may use chicken stock). Yummy recipe! Thank you, Chris!  -  02 Nov 2009  (Review from Allrecipes US | Canada)

    by
    21

    We really enjoyed this soup. If you want to add more smoky pepper flavor but don't want the heat of extra chipotles, smoked paprika is a nice choice rather than regular paprika. I made this as directed, subbing chicken broth, the smoked paprika, and slightly less half-and-half. We garnished it with cilantro and avocado, which was a great contrast to the heat and spice. Thanks for the recipe - I'm looking forward to the leftovers tomorrow!  -  23 Mar 2010  (Review from Allrecipes US | Canada)

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