Pumpkin Chipotle “Stoup” w/ Pinto Beans

Sweet pumpkin and smoky chipotle peppers in adobo…

A combo I discovered just last week.

But one that clearly hasn’t left my mind since…

And has now made its way into soup form, after this pumpkin chipotle enchilada adventure just a few short days ago.

Perfect when temperatures dip from 70 degrees to fine 28.  In one night.  Because that’s normal…??

But anyways.  Won’t have to worry about that soon now will we I? ;)

This “stoup”, a Rachael-Ray-ism for a thicker soup that appears to be a blend between a soup and a stew, starts out with some basic vegetables.

Onion, green pepper and garlic.

 

Seasoned with salt and pepper and sautéed in olive oil until soft. 

Then combined with canned tomatoes.

Smoky chipotle peppers in adobo.

Can you say obsessed?

Sweet canned pumpkin.

Pinto beans and H20 (vegetable or chicken stock would also be nice here).

Remember these no-soak crockpot pinto beans?  Oh yeaaaaa.

Simmered for a few minutes until the flavors combine.

And served with a dallop of creamy plain Greek yogurtChobani, clearly ;)

 

Swirled until smooth.

An ideal balance to this sweet and spicy “stoup.” 

Which was filled with perfectly soft peppers and onions.

And creamy pumpkin carrying a hint of slightly spicy, yet smoky flavors from the chipotles. 

And tasted oh-so-good.

 See ya never 28 degrees…?  But really ;)

7 Responses to Pumpkin Chipotle “Stoup” w/ Pinto Beans

  1. Book marked. Can’t wait. Looks so good. I want cheese and greek yogurt. Finally going to get Food allergy tested tomorrow. Bah!

  2. This looks fabulous as well. Ahhh, I want to try ALL of your recipes!!!!! :) Where are you going on vacay?! Have fun!!!!!

  3. This looks PERFECT!!!! Like sheer perfection. I need a bowl of this asap!

  4. I just bought 2 cans of chipotle peppers in adobo this weekend, you’ve inspired me to try something new with them :)

  5. Yummmm! That sounds like it would be so rich and flavorful!

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