Pumpkin Chipotle Soup

We've made this soup numerous times.My family loves it. My son requests it as part of his birthday meal.Add an extra chipotle, a dash of cumin, and a pinch of cinnamon. We look forward to this soup as often as we can.

I used chicken stock , heavy cream and cornstarch instead of veggie broth, half and half, and flour. Soup was AMAZING!!

This was super-fast and easy to make. I used milk instead of cream, and added slightly less broth to the roux. It was not spicy enough for me though, so I would make more tweaks next time. Thanks for a good base recipe.

Yum-azing! My first go at any kind of pumpkin soup, and it turned out delish! I like spice, so I used 4 of the chipotle peppers with some of the sauce, and a few dashes of chili powder..still not overpowering, as I added a bit of brown sugar as well. I also used the evaporated milk instead of the half & half as others have suggested, added nutmeg, and made sautéed onions and garlic instead of the sofrito. Can't wait to top it off with some avocado, cilantro, and perhaps a dollop of sour cream tonight for dinner!

I made the recipe as is except I added a tablespoon of tomato bullion and didn't add sofrito. It's great.

Just got done making this for dinner! It has such a smokey flavor that blends well with its velvety texture. It's slightly spicy, but no overly so. I de-seeded my chipotles, which it doesn't say to do that in the instructions. I subbed evaportated milk for the half and half, since I'm trying to watch calories. I also added about 2 tablespoons of light brown sugar to the final product. My husband will love this! Served with monterey jack cheese, sour cream, sliced avacado and a sprig of fresh cilantro.