Chocolate Chipotle Pumpkin Soup

A warming creamy soup spiced with peppers and topped with chocolate that just so happens to be vegan!
Nutrition per serving    (USDA % daily values)
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Ingredients for 8 servings

2 tbs olive oil

1 large diced leek

1 large diced carrot

1 stalk diced celery

4 clove smashed garlic

4 sprig of thyme

1 bay leaf

4 cups peeled diced pumpkin

4 cups coconut water

1 cup roasted pumpkin seeds

1 can chipotles in adobo

1 can coconut cream

4 oz dark mexican chocolate

to taste Salt pepper



Preheat oven to 375 degrees. In a large bowl, toss together vegetables and thyme to coat with oil to coat. Spread on a baking sheet and roast for 30-45 minutes until lightly caramelized and tender.


Bring coconut water to a boil and keep hot; transfer to the pitcher of a blender and add chipotle pepper and enough hot coconut water to cover. Purée until smooth and adjust for seasoning and consistency.


Pour into your bowl (or if you're feeling super seasonal, slice the top off of tiny pumpkins, de seed and roast at 350 until tender and use them as your vessel) drizzle with coconut cream, sprinkle with pumpkin seeds and finish with a shaving of mexican chocolate.

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