Sugar Pumpkin Soup with Chipotle Cream Recipe

Name: Sugar Pumpkin Soup with Chipotle Cream
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 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

Servings: persons

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

1
Preheat the oven to 375 degree F. Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet.
2
Bake until the pumpkin can be easily skewered, 45 to 60 minutes.
3
Cool for about 20 minutes.
4
With a spoon, remove the seeds and discard.
5
Scrape the pulp and reserve.
6
Discard the skin.
7
Melt remaining 1 tablespoon of the butter in a soup pot over medium heat.
8
Add the bacon and onions, and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes.
9
Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes.
10
Let cool for about 20 minutes.
11
In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth.
12
Strain through a fine mesh strainer into a clean soup pot and add the cream, orange juice, and nutmeg.
13
Season, to taste, with salt and pepper.
14
If the soup is too thick, correct the consistency with additional water or stock.
15
Chop 1 tablespoon chipotle pepper.
16
Whip 1 cup cream to soft peak.
17
Stir peppers into cream.
18
Ladle the hot soup bowls.
19
Spoon dollop of chipotle cream into soup.

821

kcal

Calories

Fat

Carbs

118

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.
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 11 ingredients. The key ingredients include: 1 medium pumpkin, about 4 pounds, 1 tablespoon butter, 2 slices bacon, diced, 1 large yellow onion, chopped, and more.

Yes, Sugar Pumpkin Soup with Chipotle Cream 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!

Sugar Pumpkin Soup with Chipotle Cream

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions