Creamy pumpkin soup is spiced up with jalapenos and a refreshing dollop of chipotle sour cream.

Total Time: 30 minutes| Servings: 6

Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 cups diced onion
  • 1/2 cup diced celery
  • 1/2 cup diced carrots
  • 1 1/2 tablespoons minced jalapeño, seeds removed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 3 cups pumpkin puree (canned or fresh cooked)
  • 2 cups vegetable broth
  • 1 1/2 cups milk
  • Salt and pepper to taste
  • 8 tablespoons sour cream
  • 1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
  • 1 tablespoon minced cilantro

Preparation

  • Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Saute the onion, celery, carrots and jalapeño peppers, stirring frequently, for about 10-15 minutes.
  • Add the cumin, garlic powder, pumpkin puree, broth and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.
  • While the soup is cooking, blend the sour cream ingredients together in a small bowl.
  • Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Nutritional Information

190 calories, 10 g. fat, 14 mg. cholesterol, 408 mg. sodium, 22 g. carbohydrate, 2 g. fiber, 6 g. protein
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