PUMPKIN CHIPOTLE SOUP

 

PUMPKIN CHIPOTLE SOUP

It’s starting to cool down outdoors so now is the time to start making hormone friendly soups!

Ingredients:

2 tbsp olive oil

1/2 cup chopped onions

1 clove garlic, chopped

1 tbsp chipotles in adobo sauce

1 tsp ground coriander

1 tsp ground cumin

1/8 tsp ground allspice

2 tsp coconut sugar

2 cups pumpkin puree

32 oz chicken/vegetarian broth

1/2 cup whipping cream

2 tsp red wine vinegar

salt and pepper to taste

Optional: low-fat ricotta cheese, sliced chicken breast, pepitas for protein

Directions:

Heat olive oil in a medium saucepan. Sauté onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and coconut sugar to the pan and cook for another 2 minutes. Add the pumpkin puree and broth to the pot and simmer for about 5 minutes. Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth). Add the heavy cream and red wine vinegar and simmer for another five minutes or so. Taste, then season with salt and pepper as desired. Serve hot, garnished with ricotta and pepitas, sliced chicken breast or other vegetarian protein.

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