Chipotle Pumpkin Soup

Chipotle Pumpkin Soup

Chipotle Pumpkin Soup
From Simply Recipes

When we first started dating, John and I had distinctly different preferred sources of beta carotene.  John is a big carrot fan, happily munching on raw ones while I cringe in disgust.  I, on the other hand, have never met an orange squash I didn’t like, while John was pretty convinced they were the equivalent of baby food.  Well, we’re big fans of beta carotene around here, but not real big on cooking two different dinners.  So after 5 years, we’ve kind of met in the middle.  I still think raw carrots are the stuff of the devil, but a little roasting and they become admittedly delicious.  John changed his mind about butternut squash a few years ago, thanks in large part to this Ina Garten delight.  He held out a little longer on pumpkin, but this year we had a breakthrough.  As it turns out, he doesn’t hate pumpkin, he hates pumpkin pie spice.  I think that makes him weird, but I’m still happy to have an added orange veggie in our arsenal.  Now that I’ve started seeking out less cinnamon and nutmegy recipes, I’ve come to realize that there’s so much more to pumpkin!  This soup might be my favorite pumpkin dish yet, and even more, it was my very first time using an actual pumpkin instead of the canned stuff.  As it turns out fresh pumpkin blows the canned stuff out of the water.  Sometimes compromise is delicious.


  • 1 small pie pumpkin (or 1, 15-oz can pure pumpkin puree)
  • 1 Tbsp coconut oil
  • 1/2 yellow onion, chopped
  • 2 garlic cloves, minced
  • 1/2 – 1 chipotle pepper (from a can of chipotle peppers in adobo sauce)
  • 1/2 tsp cumin
  • 2 cups vegetable broth
  • 3/4 tsp salt
  • 1/2 tsp dried oregano
  • 1/4 cup coconut milk
  • 2 tsp lime juice
  • 2 cups protein of choice (beans or cooked meat – I used pinto beans)
  • garnishes such as avocado, cheddar cheese, toasted pumpkin seeds, cilantro, sour cream, yogurt, etc (all optional – I used cheddar cheese and avocado and it was pretty awesome)


  1. If you are cooking a fresh pumpkin start by cutting the stem off and slicing the pumpkin in half.  Scrape out the seeds and most of the strigy stuff.  Set one half in a microwavable dish that just barely fits it and add 1/3 cup of water to the hole.  Place the other half on top so that it looks like a whole pumpkin lying on its side.  Microwave 8-15 minutes, depending on the size of the pumpkin – it’s done when it’s soft enough to scrape out the flesh.  Allow to cool until you can handle it, then scrape out the flesh and set aside.
  2. Heat coconut oil in a medium saucepan over medium-high heat.  Add onions and saute until soft, about 3 minutes.
  3. Add garlic, chipotle pepper and cumin and saute for another minute.
  4. Add vegetable broth, pumpkin, salt and oregano.  Stir to combine and break up pumpkin.  Bring to a simmer.  Reduce heat to low and simmer, partially covered, for 20 minutes.
  5. Remove from heat and blend using an immersion blender or standard blender.  (I used immersion – so easy).
  6. Stir in coconut milk and lime juice.  Return to medium-low heat and stir in protein.  Cook, stirring, until protein is warmed through.
  7. Serve, topped with garnishes of choice.

Serves 3-4.

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3 Responses to Chipotle Pumpkin Soup

  1. Doreen Dodero says:

    By using the canned pumpkin (which I have in the pantry) this dish can be whipped up in a flash. There’s something to be said for figuring out what to make for dinner at 6:00. I’m impressed you used the real pumpkin.

  2. Linda Ealy says:

    This looks great except I really really don’t like coconut…..any suggestions for substitutions? Thanks!

    • Honeymoon Kitchen says:

      Absolutely! Just use heavy cream or milk instead of coconut milk and olive oil instead of coconut oil. Although I should mention that John HATES coconut (as in I get all the Almond Joys at Halloween), and he’s cool with the oil and milk for cooking.

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