Easy Chipotle Pumpkin Soup

Fall in the mid-Atlantic region is funny. We have a couple of perfectly crisp days in September, but summer temperatures often linger into October. Then, suddenly, the temperatures drop and it’s cold. Sure, 55 °F may not be cold to our family in Wisconsin or friends in Boston. But when it’s 80° one day and 55° the next, 55 is cold!

Once the weather snaps like that, I’m ready for steaming tea, cozy sweaters, and hearty soups. Isn’t everyone? This week’s recipe was inspired by that desire and by one of the seasonal soups now being served at Cosi.

I call it easy because I kept it super simple. You don’t need to buy pumpkins for roasting and you don’t need to scour the grocery store shelves for chipotle peppers in adobo sauce. We actually had everything in our pantry or fridge already! I hope you find it as simple to make and enjoyable to eat as we did.

Ingredients
2 Tbsp ghee
1 small yellow onion, chopped
4 garlic cloves, pressed
2 tsp chipotle chili powder
1 tsp cumin
3 15-oz cans pumpkin puree
3 C chicken broth (or vegetable broth)
1 tsp dried oregano
1/2 tsp salt
1/4 tsp pepper
1 granny smith apple, diced for garnish (optional)

Method

Melt ghee in large cast-iron dutch oven or other stock pot over medium-high heat. Add the onions and sauté until soft (about 3-4 minutes). Then add garlic, chipotle, and cumin. Sauté for 30 seconds to 1 minute.

Add pumpkin puree and mix well. Then pour in chicken broth, and add the oregano, salt and pepper. Stir until blended. Reduce heat to low, cover, and simmer for 15 minutes.

Serve and top with diced apple pieces (optional).

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