Nancy and I try to preserve some of our favorite ingredients throughout the year and then find ways to pull them out later. When our jalapeno plants were exploding with peppers, I smoked dozens of them for hours and we canned our own chipotles in adobo. Over the fall, we froze bags pumpkin puree from fresh pumpkins. When the stores were loaded with fresh cranberries for Thanksgiving, we froze a couple bags of fresh ones. And, finally, I used the turkey carcass from our family Christmas to make a stock.
Tonight, all of them came together in this wonderful creamy soup. I loved how different flavors flavors came out at different times and with different bites. In the first bite, I got the pumpkin, followed by the tartness of some cranberry. And, of course, the smokey bite of the chipotle. In the next, I got some tangy orange and a little sweetness.
I know it's a cliche, but it was so rich and thick, one bowl with a couple pieces of hearty bread was enough to fill us up. While the flavor was rich, the dish was low-calorie and low-fat. The soup worked out to be 148 calories, with 3 grams of fat and 1 gram of fiber for a 1-cup serving according to NutritionData.
And credit to my son Quinn for today's photo. I love his eye for composition.
Chipotle-Cranberry Pumpkin Soup
Makes 8 servings
2 tablespoons light butter
2 tablepoons all-purpose flour
4 cups turkey stock (you can use chicken broth)
29 ounces fresh pumpkin puree (you can use canned)
2 chipotle peppers in adobo, minced
1-1/2 cups evaporated skim milk
1 tablespoon Worcestershire sauce
1 teaspoon salt
1 teaspoon smoked paprika
8 teaspoons light sour cream
8 tablespoons cranberry sauce (recipe follows)
Melt butter in large saucepan or soup pot over medium heat. Slowly stir in the flour to create a roux and cook until light brown.
Slowly whisk in stock, raise heat to medium-high and bring to a full boil. Whisk in pumpkin. Once smooth, add milk, chipotle, salt, Worcestershire and paprika. Reduce heat to low and simmer for about 10 minutes.
Laddle soup into bowls and add 1 tablespoon of cranberry sauce and 1 teaspoon of light sour cream.
2 cups fresh cranberries
2 tablespoons sugar-free orange marmalade
1 teaspoon cinnamon
1/4 cup port wine
1/4 cup sugar
1 tablespoon cornstarch
Put all ingredients except the cornstarch together in a small sauce pan and heat over medium heat until mixture comes to a boil and cranberries pop, stirring often. Put the cornstarch together with a little water to make a slurry and slowly stir it into the cranberry mixture. Once the mixture thickens, remove from heat and set aside. Let cool before adding it to the soup.