Sunday, October 30, 2011
Pumpkin Soup with Chipotle Sour Cream
2 tbs vegetable oil
1 1/2 c diced onion
2 large carrots, diced
1 1/2 tbs diced jalapeños
1 1/2 tsp ground cumin
1 tsp garlic powder
3 cups pumpkin puree (canned or cooked)
2 c vegetable broth
1 1/2 c milk
salt and pepper to taste
Chipotle Sour Cream
8 tbs or so sour cream
1 tsp finely minced chipotle peppers
(I used dried and reconstituted with a little water to soften)
Heat the 2 tbs. of oil in a large stock pot. Saute onion, carrots and peppers for about 15 minutes till it smells wonderful and people begin saying "what are you making?"!!!
Add the cumin, garlic, pumpkin, milk and broth. Bring to a simmer and season as needed.
I chilled our soup and reheated it later while making some jalapeño cheddar cornbread.
Serve soup with a dollop of chipotle sour cream on top.
This soup is a wonderful harvest soup. Served in one of my friend John Baumans stoneware pumpkins pictured here, even better. See more of John's work and buy it now in time for Thanksgiving!