Creamy Pumpkin Chipotle Soup

• 1 Medium Pumpkin, or 2 cans pureed pumpkin
• 2 Tbsp Olive Oil
• 1 Large Onion, diced
• 2 Medium Leeks, sliced
• 2 Stalks Celery, sliced
• 2 14 oz. Cans Chicken Broth
• 4 14 oz. Cans Water
• 1 14 oz. Canned Chopped Tomatoes, with juices
• 10 Sprigs Sage
• 5 Sprigs Savory
• 2 Chipotle Chiles in Adobo Sauce
• 1 Lime Juiced
• 2 Tbsp Chicken Base (or bouillon)
• 2 Cups Heavy Cream
• Salt and Pepper to taste

1. In large stockpot, heat olive oil. Add onion, leeks and a sprinkle of salt and pepper. Saute onions until beginning to caramelize. This step is important because it will add depth and a subtle sweetness.
2. Add celery and continue to cook, about 5 minutes.
3. Add Chicken Broth, Water, Tomaotes, Sage, Savory, Chipotles, Lime Juice, Pumpkin, and Chicken Base; simmer about 20 minutes or until all vegetables are tender.
4. Puree until smooth. An immersion blender works perfectly. Add Cream and heat through. Season to taste with Salt and Pepper.
5. Can be garnished with some Mexican crema, grated lime peel or cilantro.

pumpkin, olive oil, onion, leeks, stalks celery, chicken broth, water, tomatoes, sage, chiles, chicken, heavy cream, salt

Taken from www.epicurious.com/recipes/member/views/creamy-pumpkin-chipotle-soup-1251398 (may not work)