Chipotle Pumpkin Soup, to be exact!

We’re back home after a wonderful weekend!  The beautiful fall weather today was just calling for pumpkin soup.  Alas, I haven’t done any grocery shopping since getting back yesterday and the cupboard was a bit bare.

But that’s never stopped me, before!  I have made a dozen or more variations on pumpkin soup just in the last couple of years.  Pumpkin is great.  it’s flexible, versatile, and very forgiving.  You can do anything with it!

I had some fresh pumpkin puree I had frozen, and I did pick up a couple of cans of pumpkin before heading home, so I was set, there.  I thought I had some chicken in the freezer, but it was bone-in and I wanted boneless.  There was some cooked beef, though, so I went from a chicken base to a beef base.  I’m flexible.

I knew I wanted chipotle and I was also in the mood for some corn and thought that if it was too thin, I would thicken it with corn flour (masa harina).  It was just thick enough without it.

Chipotle Pumpkin Soup

• 1 onion, chopped
• 1 small bell pepper, chopped
• 2 cloves garlic, minced
• 1 chipotle pepper in adobo, minced (more or less, to taste)
• 2 cans pumpkin puree (I used 1 can plus what I had)
• 1 qt broth (your choice, here.  I used beef this time around)
• 1- cups diced cooked meat
• 1 can canellini beans
• 2 cups frozen corn
• 1 tsp cumin
• 1/2 tsp chipotle powder
• salt and pepper, to taste

Saute onion, pepper, and garlic in a bit of oil until tender.  Add minced pepper and remaining ingredients.

Bring to boil, reduce heat, and simmer.

I do have to admit that a dollop of sour cream would have been great on top.  Alas, we had none.

I really need to do some shopping!