Pumpkin Chipotle Soup Recipe

I have prepared this soup more than 20 times over the past few years and have made some adjustments to the recipe. I prefer to finely chop an onion and sauté it in a tablespoon of light butter until it's tender. Instead of using cream, I opt for almond milk, and I swap adobo for chipotle seasoning powder. To enhance the spiciness, I include plenty of cayenne pepper and freshly ground black pepper. I find that topping it with a tablespoon of fat-free sour cream or a dollop of goat cheese works perfectly. I enjoy this soup multiple times a week during the winter season; with these changes, it's actually a low-calorie option.

Based on the feedback from other reviewers, I made some adjustments to the recipe. I diced an onion, minced two cloves of garlic, and chopped the peppers in a food processor until finely minced. I then sautéed this mixture in butter before adding the flour and broth. I reduced the amount of paprika to 1/4 teaspoon and opted for "smoked paprika" for added flavor. I also decreased the worcestershire sauce to 1/4 teaspoon as it's not a favorite in our household. To enhance the taste, I included 1/2 teaspoon of cinnamon and a sprinkle of nutmeg. The dish turned out delicious, but I plan to use homemade sofrito next time as the store-bought version had a strange taste. One of my children found it to be a bit too spicy.

I followed the suggestions from other reviewers and made some modifications to the recipe. I used a combination of chicken broth and vegetable broth, added minced onion and garlic, and used a mix of cream and 2% milk. To enhance the flavor, I included ground cumin, garlic salt, and blackstrap molasses. The addition of molasses, inspired by other reviewers, really brought everything together and added a unique depth.

I substituted chicken stock and 2 tablespoons of cilantro flakes for vegetable stock and sofrito since I didn't have them on hand. I usually don't really like pumpkin, but my 13-year-old son is a big fan of everything pumpkin-flavored, so I decided to make this for him. Surprisingly, it turned out to be delicious and really easy to prepare. We'll definitely be making this recipe again. Absolutely love it!

Review rewritten: I absolutely love this soup - not only is it incredibly delicious, but it's also a breeze to whip up. My husband couldn't stop raving about how phenomenal it was!

Here is the rewritten review: Before adding the flour, I sautéed onions and let everything simmer for about half an hour to blend the flavors. I used fresh pumpkin, almost a whole pie pumpkin, to match a 29-ounce can. The soup has a tangy flavor, and next time, I might reduce the amount of Worcestershire sauce or sofritos.

It was enjoyable, but I may have overheated it a bit. A lovely and straightforward pumpkin soup recipe, just be mindful of the temperature!

I substituted chicken stock, heavy cream, and cornstarch for vegetable broth, half and half, and flour in this recipe. The soup turned out absolutely fantastic!