Brooklyn Brokavore

Recipe: Spicy Chipotle Pumpkin Soup

My own recipe, I made this for the first time tonight.

Ingredients:

• 1 smallish pumpkin (or 1 can of pumpkin)
• 1-2 tablespoons olive oil
• 1 small onion (or half a large onion), diced
• 2 cloves garlic, diced
• 2 chipotle peppers, diced (I use canned chipotles in adobo sauce)*
• 1 tablespoon adobo sauce (from the above-mentioned can)
• cumin, 2 teaspoons or so
• paprika, 1 teaspoon
• vegetable broth, or water + bouillon, in an amount equal to the amount of pumpkin puree you’re working with
• 1/2 cup heavy cream, sour cream, or creme fraiche
• the juice of half a lime
• salt and pepper

1. First, make the pumpkin puree.  If you’re working from a can, open the can.  Otherwise, cut open your pumpkin into wedges, scoop out the seeds and guts, and steam in a steamer for 25 minutes or so, until the rind slides right off.  Alternately, roast in the oven until you reach the same point.  Remove the rind and puree the pumpkin flesh in a blender or food processor.
2. Saute the onion in olive oil at a low temperature until the onion turns translucent, about 10 minutes or so.
3. Add the garlic and chipotle.  Saute for an additional 5 minutes.
4. Stir in the adobo sauce, cumin, and paprika for about 30 seconds.
5. Add the broth and pumpkin puree.
6. Simmer, covered, for 15 minutes or so.
7. Remove from heat.
8. If you feel like it, puree the soup in a blender, food processor, or using an immersion blender.  I think taking this step better distributes the chipotle and garlic notes.
9. Add the cream and lime juice, then salt and pepper to taste.
10. Gently reheat to desired eating temperature, taking care not to let the soup boil.

We ate this with a fresh loaf of Anthony’s bread (which keeps getting better, I should add), and white wine.

*There are about 8 peppers in a can, which will keep for awhile in the fridge if you place it in a plastic or glass container.  I use chipotles in my black bean burgers, and make chipotle mayo with any leftovers.  Chipotle mayo = chipotle peppers in adobo sauce + mayo + blend.