Pumpkin, Cheddar and Chipotle Soup

Ingredients

  • Toasted pumpkin seeds, for garnish
  • Unsalted crispy yellow or blue corn tortilla chips
  • 2 small chipotle peppers in adobo sauce, seeded and finely chopped, plus 1 rounded tablespoon of adobo sauce
  • 2 cups shredded yellow sharp cheddar cheese
  • 2 cups milk
  • 2 tablespoons flour
  • 3 tablespoons butter
  • + 12 more ingredients
    • Honey, for drizzling
    • 1 teaspoon smoked paprika (1/3 palmful)
    • 1 teaspoon cumin (1/3 palmful)
    • 1 teaspoon coriander (1/3 palmful)
    • ½ teaspoon cinnamon
    • Freshly grated nutmeg
    • 1 large onion, finely chopped
    • 1 large carrot, peeled and chopped
    • 4 cups chicken or vegetable stock (32 ounces), divided
    • Salt and pepper
    • Extra virgin olive oil (EVOO), for roasting pumpkin or squash, plus 1 tablespoon
    • 1 sugar pumpkin or small butternut squash or 1 can pumpkin puree

Preparation If using fresh pumpkin or squash, pre-heat the oven to 425°F. Peel, seed and chop the pumpkin or squash, coat with EVOO, salt and pepper and roast to tender, 45 minutes. If using canned pumpkin puree, skip these steps. Heat 1 tablespoon EVOO in a soup pot over medium-high he...

View full recipe at SpringPad

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