[posted by Joan]
I have made many pumpkin soups but this one was a little different.
I liked the added jalapeño and the flavor of cumin. I loved the swirl of chipotle cream added at the end. I’ll be taking this to lunch all week and may stir in some chopped greens (spinach, kale or chard) just to see how that works with the soup.
Pumpkin Soup with Chipotle Cream
Heat 2 Tbsp olive oil in a heavy dutch oven or large saucepan.
Stir in 2 carrots chopped,
2 stalks celery, chopped
1 large yellow onion, chopped.
1 jalapeño, seeds removed, chopped
Cook gently, stirring from time to time, until vegetables soften.
Mix in 3 cups pumpkin puree (I roasted a pumpkin and mashed the flesh)
2 cups chicken broth
1 cup whole milk
¼ cup apple cider
1 tsp cumin
1 tsp garlic powder
½ tsp salt
freshly ground pepper
Simmer for about 20 minutes until vegetables are soft and ready to puree.
Use an immersion blender to puree the soup in the pot.
Top with a dollop of chipotle cream (recipe below) and some fresh, chopped chives and parsley.