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Fresh Roasted Pumpkin Soup, Paleo Friendly and Recipe for Pumpkin Puree
Spicy chipotle pumpkin soup with apple cranberry garnish.
three pound sugar pumpkin
also called pumpkin pie pumpkin
chipotle peppers in adobe sauce
for heat, use more if you want Save some of the sauce for garnish.
chicken broth or vegetable broth
heavy cream or unsweetened coconut milk
small apple peeled diced
with whole berries or another fruit preserve (see note)!!!
Toasted pumpkin seeds
olive oil or melted butter
dash cayenne pepper
Cut pumpkin top off. Cut in half. Roast at 350 face side down until softened, 30-40 minutes.
Cool, Scoop out the seeds. Set aside to roast.
Scoop out pumpkin and make puree by placing in Vitamix. You may need to add a little water.
Saute celery onion and carrot in butter until softened low heat.
Add veggies to Vitamix with pumpkin puree and 1 cup chicken broth (or vegetable broth)to make sure all veggies are fully pureed. Add chipotle peppers. Add in
Add in heavy cream or coconut milk. Stir until fully incorporated.
Reheat in sauce pan on low.
Mix cranberry sauce with some of the spiced adobe sauce (I used Southern Flavor Chipotle Cranberry Sauce)
Add garnish to each bowl of soup. Swirl in adobe sauce and add apple cranberry garnish.
You can sub coconut milk for the cream for a paleo option. You can sub vegetable broth or water for the chicken broth.