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.
