Chipotle Pumpkin And Roasted Vegetable Soup
Chipotle Pumpkin And Roasted Vegetable Soup ·
By Megan Gaul ·
September 15, 2022
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.
This recipe makes 10 pretty generous servings. The roasted pepitas (pumpkin seeds) are optional, but I think they take your veggie side dish from a 9 to a 15 on the satisfaction scale, so spring for them if you can. (And if you have extra left-over, you can use them on top of your oatmeal, granola, pancakes, waffles, salads, or roasted veggies.)
Prep Time: 1 hour
Cook time: 1 hour
Yield: 10 servings
Ingredients:
- 1 head cauliflower, separated into florets (600 g)
- 4 large carrots, peeled, chopped into 1/2 inch pieces (~550 g)
- 1 head of garlic, paper removed, plus 4 cloves of garlic minced (~40 g)
- 4 tbsp olive oil, divided (~54 g)
- 2 medium onions, chopped (~400 g)
- 1/4 cup chipotle peppers in adobo, chopped small (~75 g)
- 2 15-oz cans puréed pumpkin, plain
- 6-8 cups low-sodium or no-sodium broth
- 3-4 tbsp lime juice (45-60 ml)
- 1/4 cup roasted pepitas (~28 g)
- Seasonings: salt, black pepper, cumin, oregano, garlic powder
Instructions:
To Prep:
--
1. 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.
2. Preheat the oven to 425° F. Line a large sheet pan or 2 small sheet pans with foil. 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 koshet 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.
3. Toss the cauliflower and carrots in 2 tbsp of oil and a generous amount of seasonings. Empty 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.
To Cook:
--
1 Soften the onions in the remaining olive oil in a large soup pot on medium to medium-high heat, and season.
2. Once desired texture, add garlic, cook for 1-2 min, add chipotle peppers and liquid, and cook for 5 min more.
3. Add pumpkin, season once more, stir, and cook for 5 minutes longer.
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 a food processor, or with an immersion blender, until smooth.
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.
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. This recipe makes 10 pretty generous servings. The roasted pepitas (pumpkin seeds) are optional, but I think they take your veggie side dish from a 9 to a 15 on the satisfaction scale, so spring for them if you can. (And if you have extra left-over, you can use them on top of your oatmeal, granola, pancakes, waffles, salads, or roasted veggies.)
Prep Time: 1 hour
Cook time: 1 hour
Yield: 10 servings
Nutrition facts:
170 calories
5 g protein
170 calories
5 g protein
Ingredients:
- 1 head cauliflower, separated into florets (600 g)
- 4 large carrots, peeled, chopped into 1/2 inch pieces (~550 g)
- 1 head of garlic, paper removed, plus 4 cloves of garlic minced (~40 g)
- 4 tbsp olive oil, divided (~54 g)
- 2 medium onions, chopped (~400 g)
- 1/4 cup chipotle peppers in adobo, chopped small (~75 g)
- 2 15-oz cans puréed pumpkin, plain
- 6-8 cups low-sodium or no-sodium broth
- 3-4 tbsp lime juice (45-60 ml)
- 1/4 cup roasted pepitas (~28 g)
- Seasonings: salt, black pepper, cumin, oregano, garlic powder
Instructions:
To Prep:
--
1. 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.
2. Preheat the oven to 425° F. Line a large sheet pan or 2 small sheet pans with foil. 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 koshet 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.
3. Toss the cauliflower and carrots in 2 tbsp of oil and a generous amount of seasonings. Empty 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.
To Cook:
--
1 Soften the onions in the remaining olive oil in a large soup pot on medium to medium-high heat, and season.
2. Once desired texture, add garlic, cook for 1-2 min, add chipotle peppers and liquid, and cook for 5 min more.
3. Add pumpkin, season once more, stir, and cook for 5 minutes longer.
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 a food processor, or with an immersion blender, until smooth.
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.
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