Recipe by Chris
"This is a wonderful, quick soup that works as a main dish with a compliment of cornbread, or as a great accent dish with your Mexican favorites! Even my kids gobble this one down! Garnish with shredded Monterey Jack cheese and freshly chopped cilantro. This soup holds well in a slow cooker set on Low!"
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1 (29 ounce) can
chipotle peppers in adobo sauce, minced
1 1/2 cups
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.
I didn't use cream and found the flavour very bland.
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!
Well, this is very good. I feel like it's the perfect base to be truly excellent, it's just missing a little something. I ended up only using 1 cup of 1/2 & 1/2 because the roux and the pumpkin were already creamy and thick. And frankly, the extra cream would've made it just a bit more bland. The spice is nice, the flavors good, just needs a little oomph. Maybe some good maple syrup to round out the flavors? I'm not sure. Also, I'm not super familiar with canned chipotles in adobo, but mine still had the seeds, which I put in the soup, which are a bit disconcerting when they end up in your mouth. Should I have seeded them? Would've been a mess. Great start, though, and still very good as is. Thanks!
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! :)
Very tasty! I was sort of limited to what our commissary had in stock, so I just used the hot peppers we had available (sorry, don't know which kind) and adobo seasoning instead of sauce. I also like my food a little more on the spicy side like other reviewers, so I put a liberal dose of cayenne in as well. ;) I added a drizzle of the extra half-and-half on top for appearance. It turned out wonderfully and my husband was a huge fan. I will definitely make this again!
I used chicken stock instead of vegetable because that is what I had and I subbed no fat evaporated milk for the half and half. We really liked the complement of the smokey heat and the creamy texture. An added bonus was I learned how to make sofrito. Thank you, we will have this again.
Very good. I used the evaporated milk.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chipotle Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 85
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