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Roasted Pumpkin Soup with Chipotle Cream Recipe

Roasted Pumpkin Soup with Chipotle Cream

Recipe courtesy Joanne Weir

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (6)

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Average Rating:

Total Reviews: 6

Showing 1-6 of 6

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  • on November 07, 2010

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    I used two small "pie pumpkins" and they were easy to use and was a little more mellow of flavor. I also substituted half and half for the cream and it tasted just as creamy. I love chipotle used quite a bit - just blended a couple right in with the soup at the end (I thought the whipped cream chipotle would be a great presentation but didn't need to take that extra step.

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  • on September 14, 2008

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    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.

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  • on November 07, 2007

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    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.

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  • on April 17, 2007

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    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.

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  • on November 15, 2006

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    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.

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  • on March 24, 2006

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    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!!!

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