Pumpkin, Smoke & Spice: A Four Corners Fall Recipe
The first crisp mornings in Colorado remind me that fall is here. This season, I’m always drawn to flavors that are warm, smoky, and earthy—the kind of food that feels like a hug after a long day. One of my favorite dishes to bring into my kitchen this time of year is Pumpkin Chipotle Soup.
It’s simple, bold, and a perfect balance of sweet and spice. Think of it as the mountains meeting the desert in one bowl: roasted pumpkin for sweetness, smoky chipotle for depth, and just enough spice to wake up your palate.
Pumpkin Chipotle Soup (Serves 4–6)
2 Tbsp olive oil
1 medium onion, diced
3 garlic cloves, minced
1 chipotle pepper in adobo, minced (plus 1 tsp sauce)
4 cups pumpkin purée (fresh roasted or canned)
4 cups vegetable or chicken stock
1 tsp cumin, 1 tsp smoked paprika, ½ tsp cinnamon
½ cup heavy cream (or coconut milk)
Juice of 1 lime
Salt & pepper to taste
Directions:
Sauté onion in olive oil until soft, then add garlic and chipotle.
Stir in pumpkin, stock, and spices. Simmer 20 minutes.
Blend until smooth, stir in cream and lime juice. Adjust seasoning.
Garnish with toasted pumpkin seeds, crema, or cilantro.
Chef’s Tip: Add a spoonful of roasted corn or crumbled blue corn tortilla chips for a Four Corners twist.
Pair this with a crisp Sequoia Grove Chardonnay or your favorite Colorado craft beer.
