Smoky Chipotle Pumpkin Soup

A rich and creamy pumpkin soup with a hint of smokiness from chipotle peppers, perfect for fall gatherings and holiday dinners. This soup is vegan, gluten-free, and packed with flavors that will delight your taste buds.

Prep time: 10 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

1 tbsp olive oil

1 cup chopped onion

2 cloves garlic, minced

1 tsp ground cumin

1/2 tsp smoked paprika

1/4 tsp chipotle chili powder

2 cups pumpkin puree

3 cups vegetable broth

1 cup coconut milk

Salt and pepper to taste

1 tbsp lime juice

1/4 cup chopped cilantro for garnish

Pumpkin seeds for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.

2. Add minced garlic, ground cumin, smoked paprika, and chipotle chili powder. Stir and cook for another minute until fragrant.

3. Stir in the pumpkin puree and vegetable broth, and bring to a simmer. Cook for 10 minutes.

4. Add coconut milk, salt, and pepper. Simmer for an additional 5 minutes.

5. Use an immersion blender to blend the soup until smooth.

6. Stir in lime juice and adjust seasoning as needed.

7. Serve hot, garnished with chopped cilantro and pumpkin seeds.

Storage

Store in an airtight container in the refrigerator for up to 4 days.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through.

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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.