Wednesday, October 15, 2014

Creamy Chipotle Pumpkin Soup

Are you ready to get into the fall mood? Then dive into a big bowl of this Creamy Chipotle Pumpkin Soup. Rich, earthy, and spicy, it is guaranteed to warm you from top to bottom!

Today it is raining and about 55 degrees outside. I have a fire roaring in the fireplace and feel all comfy and cozy in my favorite sweats. What else could make me feel in the fall mood? Oh yes, pumpkin!! Of course if it is chilly and damp outside my body craves a big bowl of soup to warm it up, so I decided to combine my cravings into one creamy, spicy, and delicious pot of yumminess.

This year I have been working on using pumpkin in savory dishes. I mean most people think of pumpkin and immediately their mind goes to dessert, but pumpkin has such a deep earthiness to it that makes it perfect for the savory side of the game. If you think about it, pumpkin is a squash and how do you serve squash? Most of the time it is in a side, or main dish right? That is how I have been approaching my ideas for pumpkin dishes this year. We have enjoyed Pumpkin ChiliPumpkin Alfredo with Roasted Garlic and Mushrooms, Pumpkin BBQ Sauce, Sausage Stuffed Pumpkin, and even a 3 Cheese Pumpkin Mac and Cheese. All of them have been wonderful and are sure to be enjoyed a few more times before pumpkin season is over, but I had yet to use it in my favorite fall food.....soup.

I know you guys have heard me talk about the moaning and groaning I get around here during the cold months when I am obsessed inspired to turn just about anything into a soup. My guy just isn't a soup lover. Well, unless it contains copious amounts of meat. Then he is 100% on board with the program. 

But over the last few years he has just learned that, well, that I really don't care. No no no, I am just joking (kind of). I love soup, you love soup, I am a food blogger, so that means I am making soup! I save myself by making him a hunk o' meat, of one sort or another, to go alongside whatever soupy deliciousness I am indulging in for the evening. That seems to keep the grumbles to a minimum.

But this soup shocked me. Well, it shocked us both really. He had just woken up (he works nights) and walked into a kitchen that pretty much looked like a war zone. It was a "cooking day" so I have 5 or 6 recipes in one stage of cooking, or another, going on. I of course am in a very happy mood, bouncing around like a crazy woman, and spun around to great him with a big spoonful of this soup. "Here, taste this", were the first words I spoke to him. I was ecstatic with how it came out, and was hoping to get the same reaction out of him. What I got was an, "Oh ya, that is good". A less than enthusiastic endorsement.  

Crap, is it just me? I mean I reallllllllllllllllly like this soup gang! Luckily my son and his fiance showed up to save me. As I fed them each a spoonful of it, I watched their faces to get the true reaction. Eyebrows went up, smiles grew big, and new spoons were grabbed so they could go back for more. Yesssss! I did my happy foodie dance, which I equate to a touchdown dance for food bloggers. 

As I was getting soup ready for the kids to take home, Kevin walked into the kitchen. 

"What are you doing?"
"I am sending soup home with the kids"
"Well, you aren't sending it all are you?"
"Ummmm I didn't think you liked it very much"
"Yes I did, my taste buds just needs to wake up"
"Well OK then"

He proceeded to sit down to a huge bowl of it for dinner, and didn't even require any meat on the side. WOW!! That my friends is one huge ringing endorsement of how good this soup really is!

2 years ago - Healthy Mexican Pizza
3 years ago - Butter Beer Milkshakes

Creamy Chipotle Pumpkin Soup

Bobbi's Kozy Kitchen
Published 10/15/2014
Creamy Chipotle Pumpkin Soup


  • 3 tablespoons olive oil
  • 1 large onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots, chopped
  • 2 garlic cloves, minced
  • 2 cups pumpkin puree
  • 1 chipotle chile in adobo, chopped, plus 2 teaspoons adobo sauce
  • 6 cups chicken stock, divided
  • Fresh cracked black pepper
  • Kosher salt
  • 1 cup fat free Greek yogurt
  • Cilantro, chopped (optional)


  1. In a large heavy bottomed soup pot, or Dutch oven, over medium-high heat, add the remaining olive oil, onion, celery, carrot, and chopped chipotle pepper, then season with a pinch of salt. Saute until just tender, about 10 minutes
  2. Add the garlic and saute for 2 minutes, then add the pumpkin puree.
  3. Add 4 cups of the chicken broth and bring to a boil. Reduce the heat to low, cover the pot, and simmer until the vegetables are very tender, about 30 minutes.
  4. Turn off the heat and using an immersion blender (or a regular blender in batches), carefully puree the soup until smooth adding more of the remaining stock to create desired consistency.
  5. Season with salt and pepper to taste.
  6. In a small mixing bowl, combine the yogurt and adobo sauce. Stir into the soup.
  7. Ladle into soup bowls and top with chopped cilantro.
Yield: 6 servings
Prep Time: 00 hrs. 15 mins.
Cook time: 00 hrs. 30 mins.
Total time: 45 mins.
Tags: pumpkin, onion, garlic, chipotle peppers, adobo sauce, celery, carrot, Greek yogurt, cilantro, Mexican, Soups and Salads


  1. This soup looks absolutely delicious and the photos are stunning.

    1. Thank so you so much!! I am so glad you like it!