My husband requested more pumpkin soup. He really wanted the Thai-spiced soup, but I convinced him to let me try a new version. This one was yet another deliciously wonderful way to add pumpkin to your diet (and spicy with only one pepper), but it still took second place.
2 Tbsp olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
1 teaspoon ground cumin
1-2 chipotle peppers (canned in adobo, chopped
8 cups chopped, cooked pumpkin* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pumpkin)
4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is
1 teaspoon dried oregano or 1/2 teaspoon ground oregano
2 teaspoons salt, more to taste
2 Tbsp lime juice
Toasted, shelled pumpkin seeds
Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny
Heat oil in a large pot (8-quart) on medium high heat. Add the onions and cook for 3-4 minutes, until softened. Add the garlic, cumin, and chipotle, cook for 1 minute more.
Add the pumpkin, chicken stock, oregano, and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered.
If you are working with raw pumpkin seeds, now would be a good time to toast them. (If your pumpkin seeds are already toasted, skip this step.) Just spread them out in an even layer in a frying pan on medium high heat. Stir with a wooden spoon while toasting, until the pumpkin seeds are fragrant and are lightly browned. Remove to a bowl.
Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid the your blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.
Add lime juice. Adjust seasonings to taste, adding more salt, cumin, oregano, or chipotle to taste. If the soup is too thick, add more stock or water to desired consistency.
Serve with toasted pumpkin seeds (pepitas), crema fresca drizzled over the top, and chopped cilantro.
Makes 2 to 2 1/2 quarts.