Wednesday, October 8, 2014

Yummy Recipe Wednesday! (Pumpkin Chipotle Soup)

Hello once again everyone and welcome to another Yummy Recipe Wednesday. As I mentioned last week, I will be posting four pumpkin recipes on the blog this month to celebrate the beginning of the fall season and the month of Halloween. Today I bring you the first of the four recipes and it’s a quite interesting one indeed. Last fall I discovered a recipe, which I shared on this blog, for a Slow Cooker Pumpkin Turkey Chili and I remember thinking how weird it sounds but was amazed by how it tasted when I finally made it. Today’s recipe falls into the same lines. It sounds like a weird, albeit intriguing, combination of ingredients but you will be amazed by how it tastes. It is a bit spicy, due to the chipotles in the recipe, so if you don’t want it spicy just omit the chipotles. The smokiness from the smoked paprika will still give it a nice smoky flavor. Give this a try and let me know what you think in the comments below. As always, be sure to follow @RecipeBlogger on Twitter if you aren’t already so you don’t miss a single recipe post.

Pumpkin Chipotle Soup

  • 2 Tbsp Butter
  • 2 Tbsp All-Purpose Flour
  • 4 cups Chicken Broth
  • 1 (29 oz) can Pumpkin Puree
  • 2 Chipotle Peppers in Adobo Sauce, minced
  • 1 1/2 cups Half-And-Half Cream
  • 2 Tbsp Sofrito
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Salt
  • 1 tsp Smoked Paprika
  • 1 Large Avocado, diced
  • Cilantro (optional)

1. Melt the butter in a large saucepan over medium heat; stir in the flour and cook until the flour has turned golden brown, about 3 minutes.
2. Whisk in the chicken broth and bring to a boil over high heat.
3. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika.
4. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.
5. Garnish bowls of soup with diced avocado and cilantro if desired.

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