No ImageChipotle Pumpkin Soup

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  1. Lynne

    I needed a southwestern style soup and had some pureed pumpkin on hand so this soup fit the bill! Looking forward to my leftover soup today!

    xxxxxyyyyy

  2. Lindsey

    AMAZING SOUP! I added lots of sauce from the can of chipotle peppers and that made it spicy but not too spicy. I used canned pumpkin and it worked wonderfully! I didn’t have any pumpkin seeds, so I crushed some sweet potato chips on top and my guests and I loved it. I’m going to make this again! Can’t believe it’s vegan (minus the yummy crema I added) MAKE THIS, EARTHLINGS!

    xxxxxyyyyy

  3. Megan

    This is OUTSTANDING soup! We like a bit more heat so we did 3 chipotle chiles and some extra adobo sauce. Love it!

  4. Victoria

    Thank you so much for this recipe. I’ve made it for the last two Thanksgivings and several other times. It gets rave reviews from everyone. Great flavor and just the right amount of heat. It’s chilly outside, so making it tonight. Love it! Thank you!

  5. Lara

    This soup is terrific! I have made it twice now, following the recipte to a tee and my husband, 20yr old daughter and I LOVE it. We do have spicy pallets. The first time I stuck to the lesser recommeded amount for the chipotle and it was just right. Last night I added a bit more chiplotle and although we could tolerate the heat, I think it took away form the sweetness of the pumpkin. This morning, to the leftovers, I added about (eyed it didn’t measure) about 1/4c water, 1/4 c of coconut milk, 1/2 tsp of sugar, 1/4 tsp salt (I hadn’t added any to begin with) and it’s perfect. Don’t skip the lime! It really seals the deal on dynamic flavor!

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