Pumpkin Soup with Lime and Chipotle

Happy Halloween! It’s officially soup and pumpkin season—so, pumpkin soup.

I don’t know about you, but on the whole, I’m way more into savory pumpkin dishes than sweet. The natural sweetness of the pumpkin is just begging for a little sour/ hot/ salty complement.

Here’s a little riff on a Williams-Sonoma recipe (theirs is Butternut Squash and Roasted Garlic Puree from the Soup book):

Pumpkin Soup with Chipotle

1 Hokkaido pumpkin (also called Red Kuri or Baby Red Hubbard squash)—you could probably use any similar winter squash, but I’m partial to these

5 or 6 garlic cloves

a few tablespoons olive oil

1/4 cup water

2 onions, chopped

5 cups broth (chicken or veggie)

Salt and pepper

Chipotle with adobo sauce (canned, located with Mexican grocery items)

Lime

First, preheat your oven to 350. Peel the pumpkin and cut into quarters or sixths. Scoop out the squishy middle and the seeds.

On a cookie sheet or roasting pan, brush the pumpkin and garlic cloves with oil, then pour in the water. Roast until soft and golden, 35 plus minutes or so.

Meanwhile, saute onions until softened. If you have a stick blender (a soupmaker’s very best friend), combine the onions, pumpkin, and garlic all in your soup pot with the broth. Blend. If you don’t have a stick blender, get one. You’ll love it. In the meantime, use part of the broth to blend up the veggies in your blender, a batch at a time. Then combine with all the broth in the soup pot.

Season with salt and pepper to taste. In individual bowls, garnish with a little teaspoon or so chipotle/ adobo sauce, according to your taste. I never use a full can at once, so I usually freeze the rest of the can to have on hand in the freezer. Love me some chipotle. Squeeze a little lime on top. Yum.

If you have non-spice-loving eaters at your table, just leave the chipotle out. Not that you needed me to tell you that.

Last year at our school’s pumpkin fest, someone made some fantabulous curry pumpkin soup (sounds weird, tastes great) but I never figured out who made it or what recipe they used. ISHR friends, anyone know the whereabouts of said chef or recipe? Or do you have a curried pumpkin recipe? I’d love to try it.

What are you dressing up as? I had hoped to be Effie Trinket from The Hunger Games but realized I just didn’t have the time to devote to making a costume. After all, my little witch and my little green ninja have to come first in the Halloween department. Maybe I’ll have a moment to paint my face, though.

Here’s hoping you have power and water. My prayers go out to those of you who don’t, and I hope all will soon be restored.

Also, in other news, if you live in the Charlotte area, our local chapter of the WNBA (no, it’s not basketball, it’s Women’s National Book Association) is a great place to meet people who love books. We’ve got writers, booksellers, editors, agents, and booklovers of all kinds. Our next meeting is a cookbook event called “A Toast to Cookbooks” at Total Wine on Monday November 12. Details about the event and our organization here. Our last event, a multi-author dinner called Bibliofeast, was way, way fun.

Good night, and enjoy your treats, everyone!

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8 thoughts on “Pumpkin Soup with Lime and Chipotle

  1. Oh looks so good! Just made butternut squash myself. Waiting for the trick or treat buddies to come.

    Happy pumpkin season!!

    Laurel

  2. Perfect inspiration for my leftover pumpkin. I like the idea of roasting everything before souping it! Not sure where I will find Chipotle with adobo sauce though, but will give it a go!

    • Hmmm…yes, chipotle with adobo may be hard to find outside North America. In Germany there’s an online Mexican import store, but I’m not sure about other sources. You could always subsitute your favorite locally available chilis or your favorite hot sauce.

  3. I found it took forever, probably the knife wasnt sharp enough, chopping up and peeling the pumpkin, so I wash it and stab it a few times and put it whole in the oven for about 45 minutes. Its done when I take it out and moist, the skin and seeds pretty much fall out and cutting it into pieces is super easy!

    • Great idea! It’s true, chopping is the hardest part if you do it pre-cooking. I use a peeler for the skin, which works pretty well but your version sounds the easiest. Thanks for the tip. Do you have a curried pumpkin soup recipe?

  4. Yum, my guys will love this. And I probably should just be quiet about this and hang my head in shame… but I think I am going to use canned pumpkin…

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