This is a Sponsored post written by me on behalf of Carton Smart. All opinions are 100% mine.
As you may have guessed, being eco-friendly is important to me so I was excited to create a meal with organic ingredients that didn’t use a lot excess of packaging. Pacific Foods sent me three of their Tetra Paks so I decided to make Chipotle Pumpkin soup. If you like a bit of kick and Mexican inspired flavors then this soup is for you.
I created this recipe using their chicken stock and pumpkin puree Tetra Paks.
- 3 tbsp butter
- 2 tbsp all purpose flour
- 1 small onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken stock (or use vegetable stock to make it vegetarian)
- 1 lb (16 oz) pumpkin puree
- 2 chipotle peppers in adobo sauce, minced (one if you don’t like your food too spicy)
- 1½ cups half-and-half
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 ¼ tsp salt
- ¼ tsp cumin
- 2 tbsp fresh cilantro, chopped
- 2 tbsp green chiles
- Melt the butter in a large saucepan over medium heat. Add onions and garlic, cook until translucent. Whisk in the flour and cook until the flour has turned golden brown, about 3 minutes.
- Whisk in the vegetable stock and bring to a boil over high heat. Add pumpkin puree and whisk until thoroughly combined.
- Add the chipotles, half-and-half, Worcestershire sauce, salt, pepper to taste, paprika, cumin, green chiles, and cilantro. Return to a simmer, then reduce heat to medium-low, and cook until thickenedt.
- (optional) Use a stick blender to make the soup smooth if desired.