Chipotle Pumpkin And Roasted Vegetable Soup

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Chipotle Pumpkin And Roasted Vegetable Soup

Yield: 10

Author: Megan Gaul from Partake Meal Planning

Prep time: 1 HourCook time: 1 HourTotal time: 2 Hour

This is the ultimate fall veggie side-dish for any dinner or lunch. It's smoky, warm, and complex, and the kick from the chipotle peppers is tempered by that lovely sweetness achieved with the pumpkin puree. Plus, this recipe uses only hearty veggies that last ages in the crisper drawer, so it's perfect for when you're low on greenery in the kitchen.

Ingredients

• Seasoning mix: 3 tbsp garlic powder, 1 tbsp cumin, 1 tbsp oregano, 1 tbsp ground black pepper
• 1 head cauliflower (around 1.5 lbs)
• 4 large carrots (around 1.25 lbs)
• 1 head of garlic, plus 4 additional cloves
• 4 tbsp olive oil (around 56 g), divided
• 2 medium yellow onions (around .75 to 1 lb)
• 1/4 cup (75 g) chipotle peppers in adobo
• 2 cans (the 15-oz size) puréed pumpkin, plain
• 6-8 cups low-sodium or no-sodium broth - veggie or chicken both work great. You may not use all 8 cups.
• 3-4 tbsp (45-60 ml) lime juice
• 1/4 cup (28 g) roasted pepitas
• Kosher salt (to taste)

Instructions

To Prep

1. Make the seasoning mix: In a small bowl, combine all seasonings (not the salt) and mix well. You'll use this throughout the recipe.
2. Process the veggies: Separate the cauliflower into florets, peel and chop the carrots into 1/2 inch pieces, and place all into a large mixing bowl. Peel all garlic, take just 4 of the cloves, and mince them. Chop the onion, and finely chop the chipotle peppers in the adobo sauce. Open up the cans of pumpkin, while you're at it.
3. Get equipment ready: Preheat the oven to 425° F. Line a large sheet pan or 2 small sheet pans with foil.
4. Roast the Garlic: Take an additional square of foil (maybe 8" by 8"), place all the whole peeled garlic cloves on it, and drizzle with just a half teaspoon of oil and a pinch of kosher salt. Toss the garlic cloves with your hand until the oil and salt are evenly coating the cloves. Bring up the corners of the foil and gather/close them at the top, so that you've created a small pouch.
5. Do your sheet-pan roast: Toss the cauliflower and carrots in 2 tbsp of oil, a generous few pinches of kosher salt, and a generous amount of seasoning mix. Pour them onto the prepared sheet pans, spread out evenly in a single layer, and place the foil garlic packet in the middle. Roast for approximately 25-30 minutes, stirring halfway through, until the bottom of the sheet pan has created some nice browned/caramelized edges and they are fairly soft (you will be blending them with an immersion blender later). The garlic should be so soft that you can mash a clove easily with a fork. If it's not quite soft enough after 30 minutes, throw it back in for another 15 minutes.

To Make the Soup

1. Soften the onions in the remaining olive oil in a large soup pot on medium to medium-high heat, add a pinch or two of salt, and shake on some seasoning.
2. Once the onions reach your desired texture, add garlic, cook for 1-2 min, add chipotle peppers and liquid, and cook for 5 min more. This helps the aromatics and the flavorful ingredients develop complexity.
3. Add pumpkin puree, season once more, stir, and cook for 5 minutes longer until it darkens just a little bit. This helps caramelize some of the sugars in the pumpkin.
4. Add 6 cups of broth, stir, and bring soup to a boil. Then reduce, cover, and simmer for 20 minutes.
5. Add roasted vegetables and roasted garlic to soup. Blend in batches using an immersion blender, until smooth. (If you don't have an immersion blender, use a food-processor and process the soup in batches).
6. Return soup to heat and add more broth if you want a thinner texture. Finish with lime juice. Top with roasted pepitas to serve.

Nutrition Facts

Calories

183

Fat

7.6 g

Sat. Fat

1.1 g

Carbs

26.9 g

Fiber

6.9 g

Net carbs

20 g

Sugar

10 g

Protein

5.4 g

Sodium

1267 mg

Cholesterol

.1 mg

This wepbage provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online nutrition data from manufacturer and food retailer websites. By accessing or using this recipe, you are acknowledging and agreeing to the full nutrition information disclaimer for this website, which you can read in its entirety here.