Chipotle Pumpkin Soup

If no canned chipotle in adobo chipotle powder can be used starting with fluid and taste If there is no powder 1/2-based chipotle teaspoon of chilli powder usually add taste and lines of the liquid smoke Note that fresh melon that vary in content of moisture So you may need to add more. Water or stock To get to the consistency that you have depending on how thick or death would you like your soup

2 tbsp olive oil1 head the medium yellow onion Chopped3 garlic cloves, chopped1 teaspoon ground cumin1-2 chipotle peppers (canned in adobo, 2 for 1 for mild tasting), chopped8 cups It is a pretty pumpkin * (3.7-8 pounds of food 1 to yield 8 cups boiled pumpkin or 15 oz cans of canned pumpkin-3), 4 to 6 cups chicken stock, depending on the thickness and how heavy is your E pur pumpkin (used for vegetables vegetarian options can sub water for some stocks) 1The teaspoon dried oregano or 1/2 teaspoon ground oregano2 teaspoons salt more to taste2 sand lemonade

garnishes:

Toasted pumpkin seeds, shelled (pepitas), creme fraiche CilantroCreme fresca or sour cream thinned with water to make it a little runny

* Cooking fresh pumpkinGood food, a pumpkin (e.g. sugar pumpkin, pumpkin fairy tale or kabocha pumpkin hubbard), cut in half scoop out seeds paste the cut pumpkin onto foil lined baking sheet, at 350 F rimmedbake for approximately one hour or until water scoop out flesh pumpkin or cut away skin leave cold freeze for long term storage

1 heat oil in large saucepan (8-quart) on medium-high heat. Add onions and cook for 3-4 minutes until softened further cooking of cumin and garlic chipotle, 1 more minute.

2 add chicken stock and pumpkin oregano, salt, bring to a simmer and reduce heat to simmer for 20 minutes for partial coverage

3 if you are working with raw pumpkin seed now is a good time to toast them (if your pumpkin seeds, toasted will skip this step), just to spread them out in layers that, even in a wok on medium heat pad with wooden spoon until while toasting pumpkin seeds are fragrant and lightly browned, remove the dish

4 to soup, remove from heat in a batch of 2 cups each pur cheat in e to hold your blender lid as pur eing and start slow in naenklap pur ed to the soup pot

Add lemon juice 5 adjust seasonings to tasteAdd more salt, cumin, oregano or chipotle to taste if not too thick soupAdd more water or stock to compliance.

Serve with toasted pumpkin seeds (pepitas) crema fresca drizzled over the top and chopped cilantro

Makes 2 quarts to 2 1/2

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