Pages

Thursday, December 27, 2012

Chipotle Pumpkin Soup

Perhaps you are ready for a little post-Christmas detox.  If you are like me, you ate about 200 cookies in the past 2 days.  This soup is low in fat and high in vitamins and fiber.  Just the thing to help you recover.  

We had three pumpkins for Fall decorations this year, one for each of us.  Two sugar pumpkins and one mini gourd for our mini guy.  In years past, our pumpkins mysteriously ended up with bite marks in them from the various animals we have prowling around at night out here in the country.  I was pleasantly surprised that this year they made it through the season unscathed, and when December rolled around, I declared it time to bring in the pumpkins and roast them up.

Since my lunches are usually spent inhaling my food while trying to keep up with my little - eating/hurling hummus around the room - machine, I like to keep it simple.  A big pot of soup I can eat all week is perfect. I made a roasted butternut soup with apples and curry last week.  You might be thinking I will post that next, but that would have required me to take a picture before eating it all.  In any case, I wanted this to be a little different, and spicy chipotle was perfect.  I wish blogger would stop telling me chipotle isn't a word, because it's stressing me out that I've made some huge grammar mistake on the internet.

You can make this with canned pumpkin, but if you have a couple of sugar pumpkins lying around on your front steps (just me? oh.) it's easy to roast them up.

Roasted Pumpkin

Preheat oven to 350 degrees.
Using your biggest and sharpest knife, slice the stem off the pumpkin.
Cut it in half vertically and remove the seeds and stringy insides.  Reserve the seeds and roast them up later.
I found that using an ice cream scoop worked well to scrape down the inside of the pumpkin, but a big spoon works as well.
Rub insides with olive oil and place face down on a foil or parchment lined baking sheet.
Roast for 1 hour, or until skin is wrinkly and brown and can easily be pierced with a knife.
Allow to cool and then scoop out pumpkin flesh.
Puree in a food processor and use for whatever you like.  Can I suggest soup?

Chipotle Pumpkin Soup
from Simply Recipes

olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-3 chipotle peppers in adobo (I like things spicy, so I used 3)
8 cups pumpkin (either roasted yourself or 3 cans)
4 cups chicken or vegetable broth
1 teaspoon dried oregano
2 teaspoons salt

Heat olive oil in a large pot over medium heat.
Add the onions and cook for a few minutes, until softened.
Add in the garlic, cumin and chipotle and cook, stirring, for one minute.
Pour in the pumpkin, broth, oregano and salt.
Bring to a simmer, reduce heat to low, and cook for 20 minutes.   
If you'd like, puree the soup using an immersion blender, regular blender or food processor.  I left mine as is and it was delicious.
Garnish with cilantro and lime juice.


    



 


0 comments:

Post a Comment

photo 1-1 photo 1-2