Friday, November 14, 2014

What I Made: Pumpkin Chipotle Soup

Oh yes...yes I did!

Look Ma, I can cook! If you follow me on Instagram, you saw that last night as snowflakes were falling from the sky, I was bundled up in flannel pants, a long gray sweater, Christmas lights on, cuddling up to a bowl of soup. I soup was an idea had got from Taylor over at her blog Anticipation (which I read religiously!) One mention of pumpkin chipotle soup had me scouring the world wide web for the perfect recipe.

I found several recipes and ended up just using a bit from each to make my soup--read: I bought what I could at IGA and worked with it. It was so easy to whip up and I have plenty of leftovers to look forward to.

- 2 tbsp olive oil
- 1 onion
- 1 clove of garlic (I used minced and just threw in what I thought I would like)
- 1 tbsp chipotle pepper in adobo sauce (found in the Mexican aisle)
- 1 tsp cumin
- 1 tsp cayenne
- 1 (15 oz) can pumpkin puree
- 2 (14 oz) cans vegetable broth
- 1/2 c. heavy whipping cream
- cilantro
- dollop of sour cream

Step by Step:
- Saute chopped onion and garlic in olive oil for about 3-4 minute until translucent.
- Add chopped chipotle pepper and spices. Cook about 2 minutes (stir it up so it doesn't stick to the pot!)
- Pour in broth and pumpkin puree. Simmer for about 5 minutes, stirring occasionally
- Pour mixture into blender and blend until smooth--use an immersion blender if you have one.
- Return soup to the stove, add whipping cream and simmer for another 5 minutes.
- Dish out when ready and garnish as you will!


<3 Ashley

Sound good? Do you have any wonderful fall recipes to share?

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