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Stone Werks Roasted Pumpkin Chipotle Soup

Stone Werks Roasted Pumpkin Chipotle Soup

 

 

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Keep warm (and feel satisfied) with this hearty, seasonal soup from my friends at Stone Werks.

 

Ingredients

  • 2 Tbsp Butter
  • 1 cup yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon toasted Cumin seed, ground
  • 2 teaspoons Chipotle puree
  • 3 15-ounce cans, canned pumpkin
  •  6 cups chicken stock
  • 1 teaspoon dried oregano
  • ½ teaspoon fresh grated cinnamon
  • 2 teaspoons Kosher salt, more to taste
  • 2 cups heavy cream 

Garnishes:
  • 3 Avocados, diced
  • ¼ cup Cilantro, chopped
  • ¼ cup Pecans, toasted , chopped
  • Juice of half a lime

Mix well, hold for service

 

Recipe Info

  1. 1 Heat butter in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, oregano, cinnamon and chipotle, cook for 1 minute more.

  2. 2 Add the pumpkin, chicken stock and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered. Add cream , simmer 10 min more.

  3. 3 Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid to the blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.

  4. 4 Hold warm till ready to serve, garnish top of soup with toasted pecans, cilantro and avocado.

 

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