Today, as I was just finishing testing my Creamy Pumpkin Soup Recipe (which is one of the easiest soups I have yet to make, by the way), I started thinking about all of the pumpkin-y recipes I have been making this season. I didn’t realize I had gotten so deep into pumpkin until I started counting the recipes in my head. In case you have missed a few, here’s the full Clean Cuisine pumpkin recipe list below:
- Pumpkin Bread
- Frozen Pumpkin Dessert
- Two Pumpkin Smoothies
- Pumpkin & Black Bean Chili
- Pumpkin Pie #1
- Pumpkin Pie #2
- Green Bean Casserole with Pumpkin Seed Crumble
And yes, clearly I have a bit of a thing for pumpkin! So why not add just one more pumpkin-y something to the collection? The Pumpkin Soup Recipe with Chipotle is so quick and so easy to prepare that I just had to share. Although it is rich. full-bodied and creamy, it is 100% dairy-free (thanks to the “cashew cream”) and ever so mildly spicy with an earthy-smoky undertone. It makes the ideal cup of soup for the fall season.
The Most Economical Gadget for Making Creamy Vegetable Soups
If you have been following Clean Cuisine for a while now, you know that when it comes to making vegetable-based soups, I am pretty smitten with my Vitamix. However, as much as I adore my Vitamix, I have to admit the price can be a bit much if you don’t use it as much as I do—which is at least every day (although, did you know you can buy a certified reconditioned Vitamix for just $349?) Besides the price, the other Vitamix drawback is that certain soup recipes, including my Pumpkin Soup Recipe below, are not always prepared in such a way that make it convenient to transfer the ingredients into the Vitamix for pureeing. For example, in my pumpkin soup recipe, you would need to cool the ingredients in the soup pot before transferring them to the Vitamix and then you would need to pour them back into the pot to reheat after they had been pureed. Of course this can certainly be done, but it’s all a bit of a hassle, you know? That’s where my handheld Immersion Blender from Cuisinart (in the photo to the above) steps up to the plate—or should I say pot—and lends a big helping hand.
The Immersion Blender is one of the most economical soup-making gadgets I have ever used. And it makes more than just soup! I use it to make mashed cauliflower, mashed potatoes, mashed sweet potatoes, homemade applesauce, etc. All you need to do to puree soup or any softened/ cooked fruit or vegetable is hold the immersion blender straight down in a large pot and press the button. It just makes life a whole lot easier. And for just $35 you can’t beat the price either.
Ok, on with the recipe…Print
- 1/2 cup raw cashews (preferably soaked in water for 1 to 2 hours)
- 1 cup water
- 4 cups organic vegetable broth (such as Pacific Natural Foods brand)
- 1 can (15 ounces organic pumpkin (look for BPA-free boxed pumpkin, such as Pacific Natural Foods brand))
- 2 tablespoons extra virgin olive oil
- 1 Spanish onion (chopped)
- 3 stalks celery (chopped)
- 5 cloves garlic (chopped)
- 2 teaspoons cumin
- 1 chipotle pepper in adobo sauce (seeds removed, chopped)
- Unrefined sea salt (to taste)
- Juice from 2 whole limes
- Pumpkin seeds (for garnish)
- In a high speed blender (such as a Vitamix) or food processor, add the cashews and water; process until smooth and creamy. Add in the pumpkin puree and vegetable broth and process again until ingredients are well-blended. Set “pumpkin cream” aside.
- Heat the oil in a large heavy saucepan over medium heat. Add the onion, celery and garlic and saute for 6 to 7 minutes, or until onions and celery are translucent. Add the cumin, chopped chipotle peppers and season with salt to taste. Pour in the “pumpkin cream” and use a handheld stick blender (I like Cuisinart brand) to process until smooth and creamy. Simmer soup over low heat for 15 minutes. Squeeze in the lime juice and sprinkle with pumpkin seeds before serving.