Chipotle Pumpkin Soup
ariana winer
This recipe is a delicious pumpkin soup, enhanced with chipotle to start enjoying your meal with the perfect dish. It’s great for starting with a vegetable flavor with a touch of delicious chipotle heat.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
4
Servings
  • 4 winter squash, medium
  • 3 tablespoons unsalted butter
  • 1/2 onions, sliced
  • 2 cups zucchini , clean pumpkin pulp, cut into small cubes
  • 1 tablespoon rosemary, chopped
  • 1/2 chipotle chiles in adobo sauce, seedless
  • 3 cups Knorr® granulated chicken bouillon
  • 1 touch salt
  • 1 touch black pepper powder
  • 2 tablespoons cream , low-fat, for decoration
  • 1 tablespoon rosemary, finely chopped, for decoration
Preparation
20 mins
10 mins
Medium
  • Cut off the top of the pumpkins and, using a paring knife and a spoon, remove the pulp to leave them hollow and use the skin to serve the soup.
  • Remove the seeds from the pulp, chop it coarsely, set aside, and toast the seeds on a griddle to use for decoration.
  • Melt the butter in a pot.
  • Sauté the onion until it turns translucent.
  • Throw away the pumpkin pulp and cook until it takes on a light golden color.
  • Add the rosemary and chipotle. Mix well.
  • Add the chicken broth and cook over medium heat for 10 minutes or until the pumpkin softens.
  • Transfer the ingredients from the pot to your blender and blend until you have a homogeneous mixture.
  • Return to the pot and cook over low heat for 5 more minutes after it begins to boil.
  • Adjust the flavor with salt and pepper.
  • Serve the soup inside the hollowed pumpkins, decorate with a bit of cream, toasted pumpkin seeds, and a little more rosemary.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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