| Total: | 3 hr 15 min |
| Prep: | 1 hr 45 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 servings. |
Ingredients
- 1 medium pumpkin, about 4 pounds
- 1 tablespoon butter
- 2 slices bacon, diced
- 1 large yellow onion, chopped
- 6 cups chicken stock
- 1/2 cup heavy cream, plus 1 cup, for garnish
- 1/4 cup orange juice
- Large pinch freshly grated nutmeg
- Salt and freshly ground black pepper
- Whole leaves flat-leaf parsley, as a garnish
- 1 tablespoon chipotle pepper in adobo sauce
Instructions
- Preheat the oven to 375 degrees F.
- Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
- With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
- In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
- Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 424 |
| Total Fat | 31 g |
| Saturated Fat | 17 g |
| Carbohydrates | 29 g |
| Dietary Fiber | 2 g |
| Sugar | 13 g |
| Protein | 11 g |
| Cholesterol | 100 mg |
| Sodium | 1518 mg |
Reviews
I used two small “pie pumpkins” and they were easy to use and was a little more mellow of flavor. I also substituted half and half for the cream and it tasted just as creamy. I love chipotle used quite a bit – just blended a couple right in with the soup at the end (I thought the whipped cream chipotle would be a great presentation but didn’t need to take that extra step).
This recipe takes a lot of time and effort, but it is definitely worth it. The finished product is divine. The great thing about soups like this is that you can decide how thick or thin you want to make it. It is so good on a cool fall or cold winter’s night. I use cheese pumpkins for a smooth delicious end product. Be careful with the orange juice, too much and soup turns out like hot orange juice soup.
I just finished making this soup and it turned out beautifully! I added a pinch of chipotle powder and cinnamon to give it a little extra kick.
I made this for a wine tasting party, everyone LOVED it! I used canned pumkin to save some time and it was wonderful. We made the chipotle cream as well as a sweet cream too. A must have recipe.
It was great! Probably best as a soup with a dinner as its a bit ritch but loved it. Next time I will try it with Canned pumpkin.
This receipe is a bit time comsuming but it is the best pumpkin soup I have ever tasted! The chipotle adds a flaverful zest to the soup. My family loves it!!!