Pumpkin Chipotle Soup Recipe | PBS Food

Pumpkin Chipotle Soup


Dip a grilled cheese into this spicy seasonal pumpkin chipotle tomato soup. (Recipe Credit: Adrianna Adarme of Fresh Tastes)


Yield: Serves 4-6


  • 3 (15-ounce) cans of diced tomatoes
  • 2 garlic cloves, peeled and smashed
  • 2 chipotle peppers in adobo 
  • 1 (15-ounce) can of pure pumpkin puree
  • 2 (15-ounce) cans of chicken broth
  • 1/4 cup of heavy cream
  • Salt
  • 1/2 cup shredded cheddar cheese, as garnish
  • 1 tablespoons minced Italian parsley, as garnish


  1. Note: You may have to do this first step in batches, depending on how big your blender is. To a blender, add the diced tomatoes, garlic cloves and chipotle peppers. Pulse until very smooth. 
  2. Pour into a large Dutch oven or pot, set over medium-low heat. Mix in the pumpkin puree and chicken broth. Bring to a simmer and cover to cook for about 30 minutes. Turn off the heat and mix in the heavy cream and salt to taste (I added about 1 1/2 teaspoon). 
  3. Divide amongst bowls and garnish with a handful of shredded cheddar cheese and a sprinkling of Italian parsley. 
Presented by: