Friday, January 14, 2011

Rachael Ray’s Pumpkin, Cheddar, and Chipotle Soup

I saw this recipe on the Rachael Ray Show not too long ago and wanted to give it a try. I was hesitant about how all the flavors would play out, but it's actually a nice bowl of soup! The tortilla chips really balance everything out. I used canned pumpkin puree and topped my bowl with cilantro. Mike, who is sick of pumpkin, spicy, and soup right now, actually enjoyed it. So, it must be good!

·1 - 16oz. can pumpkin puree
·Salt and pepper
·4 cups chicken
·1 large carrot, peeled and chopped
·1 large onion, finely chopped
·Freshly grated nutmeg
·½ tsp cinnamon
·1 tsp each – coriander, cumin, smoked paprika
·3 TBS butter
·2 TBS GF all-purpose flour blend
·2 cups skim milk
·2 cups shredded sharp cheddar cheese
·2 small chipotle peppers in adobo, seeded and finely chopped, plus 1 rounded TBS of adobo sauce
·Unsalted tortilla chips
·Cilantro, for garnish

Heat 1 tablespoon EVOO in a large pot over medium-high heat. Sauté the carrot and onion to tender, about 10 minutes. Season with nutmeg, cinnamon, coriander, cumin, paprika, a drizzle of honey, salt and pepper, to taste. Toast the spices, about 1 minute.

Add the carrot and onion along with the roasted pumpkin or squash to the bowl of a food processor and puree with a splash of stock. If using canned pumpkin, puree the onion and carrot together with some stock and stir in the canned pumpkin to combine.

Wipe out soup pot and return to the heat. Melt the butter; whisk in the GF flour and milk. Season with salt and pepper and allow to thicken. Stir in cheese to melt, then add the chipotle and adobo sauce. Stir in the remaining stock and squash or pumpkin puree. Let simmer to thicken the soup.

Place a few crushed tortillas in a shallow bowl and top with soup; mix the tortillas into the soup as you eat. Garnish with cilantro.

I've also shared this recipe on: Seasonal Sundays