October 22, 2016
Chipotle Spiced Pumpkin Soup
Time: Active 40 minutes
Total 1 hour 5 minutes
2 tbsp olive oil
2 cups chopped onion
3 chopped garlic cloves
4 cups ½ inch cubed peeled fresh pumpkin or butternut squash
1 large Granny Smith apple cut into ½ inch cubes
1 finely chopped, seeded chipotle chile canned in adobo sauce
½ tsp ground cinnamon
¼ tsp salt
3 cups of unsalted vegetable stock
1oz Spanish chorizo finely sliecd and chopped
¼ cup water
In a large saucepan heat oil over medium heat.
Add onion and cook for 5 minutes.
Add garlic and cook for 2 minutes.
Add pumpkin, apples, chipotle chile, cinnamon and ¼ tsp salt and cook for 5 minutes stirring often.
Add stock and bring to a boil, reduce heat and simmer for 25 minutes until pumpkin and apples are tender.
Cook chorizo in a small skillet over a medium heat until crisp.
Place half pumpkin mixture in blender, remove centre piece of blender lid to allow steam to escape and secure lid on blender. Place a clean towel in the lids centre hole to avoid splatters.
Blend until smooth.
Place soup in a bowl and repeat blender procedure with remaining pumpkin mixture.
Pour in water and reheat if necessary.
Divide soup in bowls and garnish with chorizo.
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