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Roasted Pumpkin Chipotle Soup

Roasted Pumpkin Chipotle Soup

Keep warm (and feel satisfied) with this hearty, seasonal soup from my friends at Stone Werks.
Course Soups
Servings 6


  • 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


For the Soup:

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

For the Garnish:

  • Mix well, hold for service.
Keyword chipotle, pumpkin, pumpkin soup, roasted pumpkin chipotle soup, soup, Stone Werks
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