I used to think I didn't like pumpkin soup and, in fact, had never tasted one that made me want to go back for seconds. So, I experimented with different flavors until I ended up with a pumpkin soup that had southwest flavors … et voila! I loved it.

You can make all of the elements of the soup yourself ... the broth, the roast pumpkin, etc. ... but you can also use canned versions to get the soup on the table faster!

Heat oil in a large Dutch oven on medium high heat. Add the onions and cook until they get soft and translucent, 8-10 minutes.

Add the garlic, cumin, and chipotle, and cook, stirring for about a minute.

Add the pumpkin, chicken broth, oregano, and salt. Bring to a slight boil, reduce the heat, and simmer for about 20 minutes. 

Carefully pour the soup into the jar of a blender. You might have to work in batches, depending on the size of your blender. Alternatively, you can use a stick blender right in the pot.

Return the soup to the pot to simmer. Add the lime juice and taste for seasonings.

Served with lime wedges and thinned sour cream.

Bon Appétit!

Tammy Circeo, Freelance Recipe Writer