Ingredients
Scale
- 3 tablespoons butter, or vegetable oil
- 7 cups Pumpkin, peeled and cut into 1-inch cubes
- 1 large onion, diced
- 3 tablespoons all-purpose flour
- 1 quart reduced-sodium chicken stock
- 2 chipotle peppers in adobo sauce, finely chopped
- 2 cups corn kernels, frozen
- 1/2 cup heavy cream
- 5 thyme sprigs, or 1 tablespoon dried thyme, or to taste
- Salt and freshly ground black pepper, to taste
- 1 small bunch cilantro, stems removed and leaves roughly chopped
Instructions
- Sauté onions and pumpkin in butter or oil until onions are translucent.
- Stir in flour to create a roux.
- Gradually add chicken stock while stirring.
- Mix in chipotle peppers and corn, stirring to combine.
- Bring to a boil, then simmer for 20 minutes until pumpkin is tender.
- Season with salt and pepper, stir in cilantro, and serve.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure pumpkin is ripe for optimum flavor.
Adjust chipotle according to spice preference.
Store leftovers in an airtight container for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 6g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 30mg