2 TBSP olive oil
1/2 cup chopped onions
1 clove garlic, chopped
1 TBSP chipotles in adobo sauce
1 tsp ground coriander
1 tsp ground cumin
1/8 tsp ground allspice
2 tsp granulated sugar substitute
2 cups pumpkin puree
32 oz chicken broth
1/2 cup coconut cream (you can use heavy cream here if you are tolerant of dairy)
salt and pepper to taste
Heat olive oil in a medium saucepan. Sauté onions and garlic for 3-4 minutes until translucent. Add chipotles, coriander, cumin, allspice, and sugar substitute to the pan and cook for another 2 minutes.
Add the pumpkin puree and chicken broth to the pot and simmer for about 5 minutes.
Using an immersion blender, blend the soup in the pot until smooth (if you don’t have one, add the soup to a traditional blender, blend and return to the pot when smooth).
Add the cream and simmer for another five minutes or so. Taste, then season with salt and pepper as desired.
Serve hot, garnished with sour cream (other optional garnishes: pepitas and cilantro).