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!