Roasted Pumpkin Soup with Chipotle Cream

Recipe courtesy Joanne Weir

Rated: 5 stars out of 5Rate itRead users' reviews (5)

RECIPE
COMMENTS & REVIEWS(5)

Cook Time:
1 hr 30 min
Level:
--
Yield:
6 servings.

Times:

Prep: 1 hr 45 min
Inactive Prep: --
Cook: 1 hr 30 min
Total:: 3 hr 15 min

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Ingredients

1 medium pumpkin, about 4 pounds
1 tablespoon butter
2 slices bacon, diced
1 large yellow onion, chopped
6 cups chicken stock
1/2 cup heavy cream, plus 1 cup, for garnish
1/4 cup orange juice
Large pinch freshly grated nutmeg
Salt and freshly ground black pepper
Whole leaves flat-leaf parsley, as a garnish
1 tablespoon chipotle pepper in adobo sauce

Directions

Preheat the oven to 375 degrees 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 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 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 into bowls. Spoon dollop of chipotle cream into soup.

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Comments & Reviews

recipe Roasted Pumpkin Soup with Chipotle Cream
Tracy Hempstead, NY 09-14-2008
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Worth the effort
Rated: 5 stars out of 5

This recipe takes a lot of time and effort, but it is definitely worth it. The finished product is divine. The great thing... about soups like this is that you can decide how thick or thin you want to make it. It is so good on a cool fall or cold winter's night. I use cheese pumpkins for a smooth delicious end product. Be careful with the orange juice, too much and soup turns out like hot orange juice soup.Read more
recipe Roasted Pumpkin Soup with Chipotle Cream
Amy St. Louis, MO 11-07-2007
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SO tasty!
Rated: 5 stars out of 5

I just finished making this soup and it turned out beautifully! I added a pinch of chipotle powder and cinnamon to give it... a little extra kick.Read more
recipe Roasted Pumpkin Soup with Chipotle Cream
Jenny Torrance, CA 04-17-2007
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Pumpkin Soup
Rated: 5 stars out of 5

I made this for a wine tasting party, everyone LOVED it! I used canned pumkin to save some time and it was wonderful. We made... the chipotle cream as well as a sweet cream too. A must have recipe.Read more
recipe Roasted Pumpkin Soup with Chipotle Cream
Kelly Dallas,, TX 11-15-2006
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Great
Rated: 5 stars out of 5

It was great! Probably best as a soup with a dinner as its a bit ritch but loved it. Next time I will try it with Canned... pumpkin.Read more
recipe Roasted Pumpkin Soup with Chipotle Cream
Adriana Chula Vista, CA 03-24-2006
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The Best Pumpkin Soup Ever
Rated: 5 stars out of 5

This receipe is a bit time comsuming but it is the best pumpkin soup I have ever tasted! The chipotle adds a flaverful zest... to the soup. My family loves it!!!Read more