Stone Werks Roasted Pumpkin Chipotle Soup

Print Friendly
Stone Werks Roasted Pumpkin Chipotle Soup

For more delicious recipes and fun food and wine pairing ideas, subscribe to my newsletter.

Keep warm (and feel satisfied) with this hearty, seasonal soup from my friends at Stone Werks.


  • 2 Tbsp Butter
  • 1 cup yellow onion, chopped
  • 3 garlic cloves, chopped
  • 1 teaspoon toasted Cumin seed, ground
  • 2 teaspoons Chipotle puree
  • 3 15-ounce cans, canned pumpkin
  •  6 cups chicken stock
  • 1 teaspoon dried oregano
  • ½ teaspoon fresh grated cinnamon
  • 2 teaspoons Kosher salt, more to taste
  • 2 cups heavy cream 

  • 3 Avocados, diced
  • ¼ cup Cilantro, chopped
  • ¼ cup Pecans, toasted , chopped
  • Juice of half a lime

Mix well, hold for service

Recipe Info

  1. 1 Heat butter 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, oregano, cinnamon and chipotle, cook for 1 minute more.

  2. 2 Add the pumpkin, chicken stock and salt. Bring to a simmer, reduce the heat and simmer for 20 minutes, partially covered. Add cream , simmer 10 min more.

  3. 3 Remove the soup from heat. Working in batches of 2 cups each, purée the soup in batches, holding down the lid to the blender tightly while puréeing, and starting on a slow speed. Return the puréed soup to the pot.

  4. 4 Hold warm till ready to serve, garnish top of soup with toasted pecans, cilantro and avocado.

Print Friendly Save paper with the printer friendly version