Ingrédients pour Chipotle Pumpkin Soup
- 1.5-2 lb sugar pumpkin
- ½ cup water
- 3 tablespoons olive oil
- 2 tablespoons butter
- Yellow Onion
- 1 cup chopped carrots
- Red Bell Pepper
- Garlic Cloves
- Chicken Broth
- Chipotle Chiles In Adobo
- 1 teaspoon salt (plus more to taste)
- Fresh Ground Black Pepper
- Fresh Rosemary
- Creme Fraiche
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Comment préparer Chipotle Pumpkin Soup
- Preheat oven to 400°F (200°C).
- Cut a 1.5-2 lb sugar pumpkin in half, remove seeds, and place cut-side down on a baking sheet with sides. Add ½ cup water and 1 tablespoon olive oil to the pan.
- Roast for 40-45 minutes, or until pumpkin is easily pierced with a fork.
- While pumpkin roasts, melt 2 tablespoons butter and 2 tablespoons olive oil in a large saucepan over medium heat.
- Add 1 medium yellow onion, chopped, and sauté until softened and lightly browned (about 5 minutes).
- Add 1 cup chopped carrots and 1 cup chopped bell pepper; cook and stir until carrots are tender, about 10 minutes.
- Add 4 cloves garlic, minced, and cook for 1-2 minutes, until fragrant.
- Stir in 4 cups vegetable or chicken broth, 1-2 chipotle chiles in adobo sauce (finely minced, adjust to taste), 1 teaspoon salt, and ½ teaspoon black pepper.
- Bring to a low boil over medium-high heat.
- Scoop out the roasted pumpkin flesh, discarding the skin. Add pumpkin to the soup.
- Reduce heat to low, simmer uncovered for 25-30 minutes.
- Remove from heat and stir in 1 tablespoon fresh rosemary, chopped.
- Let cool slightly before pureeing.
- Carefully puree soup in a blender in batches until smooth (use caution when blending hot liquids).
- Reheat gently if needed. Season with additional salt and pepper to taste.
- Garnish with toasted pumpkin seeds, a drizzle of pumpkin seed oil, or a dollop of crème fraîche mixed with lime juice.
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
7g
Fat
10g
Carbs
1g
