Do you have a can or two of pumpkin puree hanging around from Thanksgiving? Here’s a quick lunch or dinner soup that makes up in a hurry.
If you have leftover chicken or vegetables, add them to create a heartier soup. Cauliflower is one of my favorite adds.
Pumpkin Chipotle Soup
4 cups organic chicken stock
1 (29 ounce) can pumpkin puree
2 chipotle peppers in adobo sauce (or 1 tablespoon chipotle pepper powder)
1 13.5 ounce can coconut milk
1 teaspoon salt
Garnish ideas: cilantro, steamed cauliflower florets, chopped green onion, avocado chunks, bacon crumbles
In soup pan, mix chicken stock and pumpkin puree and stir until well mixed.
Add chipotle pepper, coconut milk, and salt. Return to a simmer and let cook for about ten minutes until hot all the way through.
Taste and adjust spices as preferred.