Garrison Keillor said that pumpkin pie is a vehicle for nutmeg, clove and cinnamon.
When sliced into, hollowed and carved a pumpkin is a vehicle for candles, and frightening, flickering faces.
And of course it was an actual vehicle for Cinderella.
In this recipe the good ol' pumpkin is a vehicle for savory onions, tossed with diced garlic in a lovely saute... and then brown sugar stirred in. And for spicy, sultry chipotle peppers that give some humble pumpkin and equally humble chicken stock a whole lotta heat!
Hop on into this spicy, smooth, chipotle hot rod!
Pumpkin Chipotle Soup
2 cups chopped onion
2 T olive oil
3 T garlic, diced
2 T brown sugar
4 T chipotle peppers and sauce (peppers diced)*
5 cups chicken stock
2 cups water plus 1 tablespoon
1 large can of solid pumpkin (not pie filling), 29 oz.
1/4 tsp cinnamon
1 tsp black pepper
2 tsp salt
Heat the oil in a stock pot over medium-high heat. Add in the chopped onion and toss with the oil, cooking for about 5 minutes until onion is translucent and beginning to brown. Stir in the diced garlic and cook for 1 minute. Reduce the heat to low; add in the brown sugar and 1 tablespoon of water and stir to coat the onions. Cover and cook over low heat for about 10 minutes, stirring occasionally.
Remove the lid and pour in the chicken stock and water. Add in the pumpkin and stir until combined. Raise heat to high and bring to a boil. Reduce the heat to medium-high and simmer for 10 minutes, stirring occasionally until beginning to thicken. Remove from heat.
Blend the soup in batches in a blender (remove the cap from the lid of the blender and cover the opening with a kitchen towel, so that steam can escape and your hand is protected.) Return the soup to the stock pot and stir in the cinnamon, salt and pepper. Adjust seasonings to taste.
Serve hot with a small dollop of sour cream stirred in if desired.
*Adjust the chipotle peppers and sauce up or down depending on how much heat you like. I used about 5 tablespoons in mine and it was quite hot!