Best Roasted Pumpkin Soup With Chipotle Cream Recipes

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 450 degrees. Cut pumpkin into 2-inch pieces. Combine pumpkin, onion, mushrooms, and garlic on a rimmed baking sheet. Add oil and 2 teaspoons salt; toss to coat, then spread in a single layer. Roast until pumpkin is tender when pierced with the tip of a sharp knife, about 30 minutes, rotating pan and tossing vegetables halfway through. Let cool, then remove skins.
• Transfer vegetables to a medium saucepan; heat over medium. Pour in 2 cups stock; puree with an immersion blender until smooth. With the blender running, slowly add remaining 3 cups stock, and puree until smooth. Bring soup just to a simmer. Remove from heat, and season with salt and pepper. Cover to keep warm.

CHIPOTLE-PUMPKIN SOUP

Steps:

• Preheat the oven to 400°F.
• Place the pumpkin, cut side down, on a baking sheet with sides. Add water and 1 tablespoon of the olive oil to the pan and roast the squash until it is soft to the touch, 40 to 45 minutes.
• Melt the butter and the remaining 2 tablespoons olive oil together in a large saucepan over medium heat. Add the onion and saute until the onion is soft and light brown.
• Add the carrots and bell pepper and continue to cook and stir until the carrots are soft, about 10 minutes. Add the garlic and cook, stirring constantly, for 1 to 2 minutes, until it is fragrant but not brown.
• Add the broth, chipotle chiles, salt and pepper and bring the soup to a low boil over medium-high heat. While the soup is coming to a boil, scoop out the pumpkin flesh. Discard the skin and add the pumpkin to the soup. Reduce the heat to low and simmer, uncovered, for 25 to 30 minutes.
• Remove the soup from the heat and stir in the rosemary. Allow the soup to cool slightly before pureeing. Working in batches if necessary, puree the soup in a blender until smooth. Reheat if necessary and serve warm. Season with salt and pepper to taste.
• Optional garnishes: Drizzle lightly with pumpkin seed oil; Sprinkle with toasted pumpkin seeds; Dollop with creme fraiche or sour cream mixed with lime juice.

ROASTED PUMPKIN SOUP

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Place pumpkin, carrots and onions in a baking dish or roasting pan. Drizzle with vegetable oil.
• Bake in preheated oven 40 minutes, until soft but not blackened.
• In a large pot over medium heat, bring water and bouillon to a boil. Cook potato in simmering water until soft, about 20 minutes.
• Combine potato and water with roasted vegetables and puree in a blender or food processor or using an immersion blender until smooth. Return to pot over low heat, and stir in cream, nutmeg, pepper and salt. Heat gently; serve.

PUMPKIN CHIPOTLE SOUP

Steps:

• Melt the butter in a large saucepan over medium heat. Stir in the flour and cook until the flour has turned golden brown, about 3 minutes. Whisk in the vegetable stock and bring to a boil over high heat. Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika. Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.

SUGAR PUMPKIN SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 375 degree F. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes. With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin.
• Melt remaining 1 tablespoon of the butter in a soup pot over medium heat. Add the bacon and onions, and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
• In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg. Season, to taste, with salt and pepper.
• If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup bowls.
• Spoon dollop of chipotle cream into soup.