Chipotle Pumpkin Soup Recipe

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 medium yellow onion, chopped
• 3 garlic cloves, chopped
• 1 teaspoon ground cumin
• 1-2 chipotle peppers canned in adobo (1 for mild, 2 for spicy), chopped
• 8 cups chopped, cooked pumpkin* (One 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or three 5-ounce cans of canned pureed pumpkin)
• 4 to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for a vegetarian or vegan option, can sub water for some of the stock)
• 1 teaspoon dried oregano or 1/2 teaspoon ground oregano
• 2 teaspoons salt, more to taste
• 2 tablespoons lime juice
• Toasted, shelled pumpkin seeds ( pepitas)
• Cilantro
• Creme fresca, creme fraiche, or sour cream thinned with a little water so that it's runny