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Cook the Issue 2010

Cook the Issue 2010: Pumpkin Chipotle Soup

By Pielove, member

November 7th, 2010

This is another chipotle recipe from the "Ingredient" section on page 91 of issue 108. Since it is after Halloween, I was allowed to cook those cute little pumpkins, which were just right in this soup.  Also, instead of the heavy cream, I swirled in some yogurt, which added a great tang without as much richness.  This soup was excellent-- the pumpkin and other veg make a complex flavor that is slightly sweet; this is then set off by the smokiness of the chipotle (and the bacon grease I used to saute the onions).  Very tasty.


posted in: Gallery, Cook the issue 2010
Comments (2)

Pielove writes: Yes, it would be great with butternut squash-- in fact, that is what the recipe specifies. The only time I find pumpkin and the other squashes not interchangeable is I have an aunt who will eat squash but not pumpkin. How she tells, who knows. Posted: 6:39 am on November 9th

liamsaunt writes: That looks great. Would it work with butternut squash, in your opinion? I have some to use up. Posted: 9:48 pm on November 8th

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