Coconut Pumpkin Chipotle Soup

Pumpkin, meet Chipotle. Chipotle, meet Pumpkin. Actually, you probably have already been getting to know each other hanging out in the fridge together in all your surplus glory.

As you may have guessed, from the number of posts involving the aforementioned ingredients, I have had leftovers of these two guys in the fridge for a while. So, why not combine them together? And of course, add coconut milk because that makes soups sooo rich and delicious. This soup is sweet, spicy, and creamy all at the same time.

This would also be great with chicken or shrimp added in- kind of like Coconut Shrimp Curry. On that note- go crazy with the add ins! Potatoes, zucchini…the possibilities are endless.

Ingredients

• cooking oil
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 tsp turmeric
• 1/2 cup pureed pumpkin
• 2 chipotle peppers in adobo sauce, chopped (more or less depending on your spice desires)
• 1 can of coconut milk (full fat is way better)
• salt to taste
• chopped green onions and/or cilantro for garnish

*Tip: Turmeric is a staining spice- so don’t use a white spoon

Recipe

Saute your onion and garlic with the turmeric in a saucepan in oil until onions are softened.  Add your chipotle peppers and stir. Add your pumpkin and stir again.  Shake your can of coconut milk, then add that to the pot.  Add water to the can, shake it up again, and pour that in the pan. When it comes to a boil reduce the heat to a simmer for about 10 minutes.

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