Total Time: 30 minutes| Servings: 6

Ingredients

• 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
• 8 tablespoons sour cream
• 1 teaspoon finely minced chipotle pepper in adobo sauce (see Note)
• 1 tablespoon minced cilantro

Preparation

• Heat 2 tablespoons of vegetable oil in a large stock pot over medium heat. Saute 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.
• 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.

Nutritional Information