Chipotle-Cranberry Pumpkin Soup Recipe

Name: Chipotle-Cranberry Pumpkin Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons light butter; 2 all purpose flour tablepoons; 4 cups turkey stock you can use chicken broth; 29 ounces pumpkin puree fresh, you can use canned; 2 inches adobo chipotle peppers, minced; 1 1/2 cups evaporated skim milk; 1 tablespoon worcestershire sauce; 1 teaspoon salt; 1 teaspoon paprika smoke; 8 teaspoons light sour cream; 8 tablespoons cranberry sauce; cranberry sauce; 2 cups fresh cranberries; 2 tablespoons orange marmalade sugar-free; 1 teaspoon cinnamon; 1/4 cup port wine; 1/4 cup sugar; 1 tablespoon cornstarch

Servings: persons

2 tablespoons light butter
2 all purpose flour tablepoons
4 cups turkey stock you can use chicken broth
29 ounces pumpkin puree fresh, you can use canned
2 inches adobo chipotle peppers, minced
1 1/2 cups evaporated skim milk
1 tablespoon worcestershire sauce
1 teaspoon salt
1 teaspoon paprika smoke
8 teaspoons light sour cream
8 tablespoons cranberry sauce
cranberry sauce
2 cups fresh cranberries
2 tablespoons orange marmalade sugar-free
1 teaspoon cinnamon
1/4 cup port wine
1/4 cup sugar
1 tablespoon cornstarch

1
Melt butter in large saucepan or soup pot over medium heat. Slowly stir in the flour to create a roux and cook until light brown.
2
Slowly whisk in stock, raise heat to medium-high and bring to a full boil. Whisk in pumpkin. Once smooth, add milk, chipotle, salt, Worcestershire and paprika. Reduce heat to low and simmer for about 10 minutes.
3
Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream.
4
Put all ingredients except the cornstarch together in a small sauce pan and heat over medium heat until mixture comes to a boil and cranberries pop, stirring often. Put the cornstarch together with a little water to make a slurry and slowly stir it into the cranberry mixture. Once the mixture thickens, remove from heat and set aside. Let cool before adding it to the soup.

771

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 tablespoons light butter, 2 all purpose flour tablepoons, 4 cups turkey stock you can use chicken broth, 29 ounces pumpkin puree fresh, you can use canned, and more.

Yes, Chipotle-Cranberry Pumpkin Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chipotle-Cranberry Pumpkin Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions