Chipotle Pumpkin Soup with Coconut Cream
Chipotle Pumpkin Soup with Coconut Cream is the ultimate fall comfort food, blending sweet roasted pumpkin with smoky chipotle and rich coconut cream. This velvety soup not only warms your soul but also impresses your guests with its unique flavor profile. Perfect for cozy dinners or festive gatherings, this easy-to-make dish captures the essence of autumn in every spoonful.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: Serves 6
- Category: Soup
- Method: Sautéing/Blending
- Cuisine: Mexican
Ingredients
Scale
- 1 (15 oz) can pumpkin puree
- 1 (14 oz) can full-fat coconut milk
- 2 chipotle peppers in adobo sauce, finely chopped
- 1 medium onion, diced
- 4 garlic cloves, minced
- 3 cups low-sodium vegetable broth
- 1 tsp ground cumin
- Fresh cilantro for garnish
Instructions
- In a large pot over medium heat, sauté diced onion in oil until translucent. Add minced garlic and cook until fragrant.
- Stir in chopped chipotle peppers and ground cumin; cook for another 2 minutes.
- Mix in pumpkin puree and vegetable broth, then bring to a simmer for about 10 minutes.
- Reduce heat and stir in coconut milk until well blended. Blend the soup until smooth using an immersion blender.
- Adjust seasoning as desired and serve garnished with fresh cilantro.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg