This soup is vegetarian, gluten-free, quick, easy and make ahead friendly, making it a great light meal (or meal accompaniment) for a variety of eaters. If you want to add some meat to the soup a sprinkling of cooked and crumbled turkey sausage over each bowl is amazing.
To make this #dinnerdoneby9am I fully prepare the soup in the morning, refrigerate all day, then reheat just prior to serving.
-4 c chicken or vegetable broth
-1 (29 oz) can packed pumpkin (NOT pumpkin pie filling)
-3 Tbsp brown sugar or maple syrup
-1-2 chipotle peppers, chopped (or 4 Tbsp chipotle hot sauce)
-1/2 tsp salt
-1/2 tsp pepper
-1 tsp smoked paprika
-1/2 tsp cumin
-1/4 cup heavy cream
Stove
In a medium pot, add broth through cumin. Bring to a light boil, reduce heat, and simmer for 15 minutes, stirring intermittently. Reduce heat, stir in heavy cream, cook 5 additional minutes and serve.
Slow cooker
In a greased slow cooker, stir together broth through cumin. Cook on low for 4 hours, stir in heavy cream, cook 5 additional minutes, then serve.
