CREAMY PUMPKIN CHIPOTLE SOUP

CREAMY PUMPKIN CHIPOTLE SOUP image

Yield 12 Bowls

Number Of Ingredients 15

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1 Medium Pumpkin, or 2 cans pureed pumpkin
2 Tbsp Olive Oil
1 Large Onion, diced
2 Medium Leeks, sliced
2 Stalks Celery, sliced
2 14 oz. Cans Chicken Broth
4 14 oz. Cans Water
1 14 oz. Canned Chopped Tomatoes, with juices
10 Sprigs Sage
5 Sprigs Savory
2 Chipotle Chiles in Adobo Sauce
1 Lime Juiced
2 Tbsp Chicken Base (or bouillon)
2 Cups Heavy Cream
Salt and Pepper to taste

Steps:

In large stockpot, heat olive oil. Add onion, leeks and a sprinkle of salt and pepper. Saute onions until beginning to caramelize. This step is important because it will add depth and a subtle sweetness. Add celery and continue to cook, about 5 minutes. Add Chicken Broth, Water, Tomaotes, Sage, Savory, Chipotles, Lime Juice, Pumpkin, and Chicken Base; simmer about 20 minutes or until all vegetables are tender. Puree until smooth. An immersion blender works perfectly. Add Cream and heat through. Season to taste with Salt and Pepper. Can be garnished with some Mexican crema, grated lime peel or cilantro.