ChiPotle-Spiced Pumpkin Soup

Active time 40 mins
Total time 1 hr, 5 mins
YieldServes 8 (serving size: about 3/4 cup)

Even without added cream, this pumpkin soup takes on a luxuriously velvety texture after it’s simmered and pureed. Combine that with a Granny Smith apple, cinnamon, and a chipotle chile, and you’ve got a spicy twist on a fall bounty. Make sure all the ingredients are very tender so they’ll blend together smoothly. Simple toppings like chorizo make the dish a little more special. For a fun, no-fuss garnish, top with 2 tablespoons popped popcorn. Others options include freshly roasted pumpkin seeds, chopped cilantro, or a dollop of Greek yogurt. Sprinkle with freshly ground black pepper, if desired.

Ingredients
•    2 tablespoons olive oil
•    2 cups chopped onion
•    3 garlic cloves, chopped
•    4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.)
•    1 large Granny Smith apple, cut into 1/2-in. cubes
•    1 finely chopped seeded chipotle chile canned in adobo sauce
•    1/2 teaspoon ground cinnamon
•    1/4 teaspoon salt
•    3 cups unsalted vegetable stock (such as Swanson)
•    1 ounce thinly sliced and slivered Spanish chorizo
•    1/4 cup water

Nutrition Information
•    Calories 147
•    Fat 5 g
•    Satfat 0.8 g
•    Monofat 2.9 g
•    Polyfat 0.5 g
•    Protein 4 g
•    Carbohydrate 23 g
•    Fiber 3 g
•    Cholesterol 0.0 mg
•    Iron 1 mg
•    Sodium 225 mg
•    Calcium 27 mg
•    Sugars 6 g
•    Est. Added Sugars g

How to Make It

• Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, chopped chile, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
• While soup cooks, place chorizo in a small skillet, and cook over medium-low heat until crisp.
• Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in water, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cooked chorizo.

Source: www.cookinglight.com/recipes