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Wednesday, February 12, 2014

Pumpkin Soup with Chocolate and Chipotle


Soup with chocolate really sounded like a strange combo. I liked the spiciness in this though, it really brought out the flavors of the pumpkin.

I cheated a bit from the original and just used canned pumpkin rather than roasting my own, but I think it worked out just as well.

Other chocolate valentine recipes this week:
Roasted Red Pepper Crostini appetizer

Other Soup Wednesday Posts: Pumpkin Black Bean Soup, Caprese Soup, Jalapeno Beer Cheese Soup, Tomato Basil Avocado Soup, Southern New Year's Day Soup, Hungarian Mushroom Soup, and Chilled Avocado Soup, Slow Cooker Tomato Basil SoupChampagne Bisque with Gruyere Cheese and Beer Cheese Soup with Garlic Crostini.

This recipe was adapted from Local Kitchen.

Ingredients:
-1 can pumpkin
-1 tsp garlic powder
-3 cups vegetable broth
-1 tsp chipotle
-4 oz chocolate
-option 1 cup cooked rice

Heat all of the ingredients on medium heat for 20 minutes.


Shave the chocolate. I used chili chocolate to
give it some extra heat.


The flavor of this soup was good, but there wasn't a lot of substance the way I originally made it. I added rice when I ate the leftovers, and it was delicious that way.

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