Pumpkin Chipotle Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Pumpkin Chipotle Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Pumpkin Chipotle Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 4 cups vegetable stock
• 1 (29 ounce) can pumpkin puree
• 2 chipotle peppers in adobo
• sauce, minced
• 1 1/2 cups half-and-half cream
• 2 tablespoons sofrito
• 1 tablespoon Worcestershire
• sauce
• 1 teaspoon salt
• 1 teaspoon paprika

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Melt the butter in a large saucepan over medium heat

Step 2: Technique & Execution

Stir in the flour and cook until the flour has turned golden brown, about 3 minutes

Step 3: Technique & Execution

Whisk in the vegetable stock and bring to a boil over high heat

Step 4: Technique & Execution

Whisk in the pumpkin puree until no lumps remain, then add the chipotle peppers, half-and-half cream, sofrito, Worcestershire sauce, salt, and paprika

Step 5: Technique & Execution

Return to a simmer, then reduce heat to medium-low, and cook for 8 minutes until thickened and hot.