Ingredients

Soup

• 2 tablespoons vegetable oil

• 1 1/2 cups diced onion

• 1/2 cup diced celery

• 1/2 cup diced carrots

• 1 1/2 tablespoons minced jalapeño, seeds removed

• 1 1/2 teaspoons ground cumin

• 1 teaspoon garlic powder

• 3 cups pumpkin puree (canned or fresh cooked)

• 2 cups vegetable broth

• 1 1/2 cups milk

• Salt and pepper to taste

Chipotle Sour Cream

• 8 tablespoons sour cream

• 1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)

• 1 tablespoon minced cilantro

Preparation

1. Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Sauté the onion, celery, carrots, and jalapeño peppers, stirring frequently, for about 10-15 minutes. Add the cumin, garlic powder, pumpkin puree, broth, and milk. Bring to a simmer for another 5-10 minutes. Season to taste with salt and pepper.

2. While the soup is cooking, blend the sour cream ingredients together in a small bowl. Place a dollop of the sour cream on each soup serving.

Serving Suggestion

Served with mulled apple cider and hearty bread, this soup goes equally well with roast pork or a spinach salad.

Tips & Notes

Chipotle peppers in adobo sauce are smoked jalapenos in a tangy, slightly sweet sauce. Look for them in a small can with other Mexican condiments. They can be refrigerated for up to 2 weeks or frozen for up to 6 months.

Nutritional Information

190 calories, 10 g. fat, 14 mg. cholesterol, 408 mg. sodium, 22 g. carbohydrate, 2 g. fiber, 6 g. protein.