Monday, June 13, 2011

Pumpkin Soup with Chipotle Puree

"Pumpkin Soup with Chipotle Puree" (page 175) melds the smoky hot flavor of chipotle with the mild flavor of pumpkin in a wonderfully warming soup, perfect as a first course, or a light lunch.  This is a quick soup to put together, especially if you use canned pumpkin.  Onion and celery are used for additional flavor, along with a touch of cumin.  The directions have you creating a separate chipotle puree to add to individual soups servings, but I blended the pepper right into the soup along with everything else to diffuse the flavor throughout.  To keep this McDougall friendly, I skipped the oil when sautéing the onion and celery, using a little of the broth portion of the soup instead.  I found the soup to be a tad on the thin side.  This could be remedied by cooking a small potato into the mixture before pureeing, or thickening with flour or cornstarch.  A dollop of tofu sour cream atop each serving is also a nice addition.

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