Creamy Pumpkin Chipotle Soup with Savory Pie Crust Croutons. This post is sponsored by World Market.
I caved. I said I wasn’t going to make a pumpkin recipe this year and I did. I have made a few now actually and this soup, Creamy Pumpkin Chipotle Soup with Savory Pie Crust Croutons, was totally worth breaking my own promise to myself of no pumpkin this year. I also can’t ever say no to my favorite client, I have been with them for three years now so when they ask me to make recipes, even pumpkin ones, I say YES!!
It is still very hot in Vegas, compared to the rest of the country it seems. Especially back east. I have friends in Buffalo, NY saying its snowing already and I am still cruising around in tanks, shorts and flip flops. Hot soup is much more suited for a meal for my chilly east coast friends, but I am one of those weirdos that can eat hot soup in summer and iced coffee in winter. Even though it really isn’t quite soup weather here in Vegas, it is everywhere else so I figured sharing this creamy pumpkin chipotle soup would be much appreciated by my friends turning on their heat while I still have on my air conditioning.
As per my usual, I took lots of pics of this pumpkin chipotle soup. Part of my blog is not only for sharing awesome recipes with you all, but for sharing my food photography. I do a lot of freelance food photography work and I use my blog as my photography portfolio. Plus I really enjoy the food styling and photography part of being a food blogger so my post are always “photo heavy” so to speak.
When I create recipes for Cost Plus World Market I am required to use some ingredients from their store. They requested I make something that would be great for a Thanksgiving side dish or appetizer. I am a HUGE fan of soups. I almost always order soup when we go out to eat as my appetizer, or for part of my meal. I love miso soup when we go out for sushi, tortilla soup when we go out for Mexican etc. and at Thanksgiving and Christmas I always make soup for our appetizer. I make my Cioppino for Christmas eve dinner and some sort of squash or pumpkin soup for Thanksgiving. So when I saw the package for the soup at World Market I knew that is what I wanted to make. And I am so glad I did. Its delicious! This creamy pumpkin chipotle soup makes for a perfect Thanksgiving meal starter.
The day I was collecting all my ingredients for the soup I went to Trader Joe’s to get a few things plus some of our usual pantry and fridge staples. My kids always stop to look at the flower bouquets and saw these mini pumpkins on stems for sale. I have never seen anything like them before and of course my kids insisted on me buying them so I bought a bouquet of mini pumpkins. I knew they would be perfect to use in my pics for the pumpkin soup, and of course my kids wanted to play with some. When we got home I looked up online to see what they are exactly. Turns out they are a type of eggplant! They are called pumpkin on a stick, tree pumpkins or pumpkin bush and are a type of small eggplant that turn a pumpkin orange color when starting to dry out. My kids thought they were SO CUTE and I do too. You can read more about these Tree Pumpkins HERE. Looks like they are pretty easy to grow at home too.
Now that I had decided what soup to make and the decor for my pictures it was time to get cooking. I didn’t want to make just soup, I wanted this recipe to have something fun. I saw the container of pie crust dough at World Market and knew I wanted to use it in some way to have this soup be a play on pumpkin pie, another Thanksgiving favorite. I have these cute mini fall themed cookie cutters that I knew would be perfect for pie crust croutons or crackers to add to the soup as a fun topping.
These are really easy to make. I love the pie crust mix – foolproof for people like me who don’t make pie that often and have messed up pie crust in the past when making from scratch. Pie crust seems to be an art form, and I am better at cakes than pie. So pie crust mix for me it was. Making these is also similar to baking sugar cookie cutouts, something I have lots of practice with, so I knew I couldn’t screw this up. I had my 5 year old help me cut the shapes out too.
Ready to bake on the left, ready to eat on the right
Pumpkin shaped croutons for pumpkin soup. Ahh so cute. I also made some in breadstick like form using a fluted ravioli cutter.
I was having a hard time keeping my kids from eating them all before I could take all my photos of the recipe. These were flaky and buttery and so good. Sort of like a puffy butter cracker. I don’t blame my kids for wanting to munch on them. They were really good!
So if you are looking for an easy and delicious starter to your Thanksgiving meal this year, or an easy meal for a chilly evening, warm up with a bowl ( or two!) of my creamy chipotle pumpkin soup with pie crust croutons. Just try to not eat all the croutons before you eat the soup!
For the Soup
- 1 package of Market Classic Chipotle Pumpkin Soup Mix
- 3 cups chicken stock, low sodium
- 2 1/2 cups water
- 2 cups half and half
- 1-16 oz container organic pumpkin puree
- hot sauce - optional
For the Pie Crust Croutons
- 1 containerPie Crust Dough
- 8 ounces ( 1/2 c) butter, sliced into pieces, chilled
- 1/4 c- 1/3 c ice water
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 tsp ground black pepper
- 1 egg
- 1 tbsp water
- Sour cream or Greek Yogurt
- Toasted pumpkin Seeds
For the Soup:
- In a large stockpot or dutch oven combine the soup mix, chicken stock and water and stir well. Bring to a boil, then reduce the heat to low, and cook for 25 min. Stir occasionally to make sure no rice is sticking to the bottom. Add in the pumpkin puree and stir well and cook another 4-6 minutes. Add in the half and half, stirring continuously to combine and let the soup gently simmer. Taste and add more seasonings, salt, pepper or a dash or two of hot sauce. Keep warm until ready to serve.
For the Croutons:
- Prep for the pie dough can be done a couple hours or the night before the soup is made. Then bake the croutons while the soup is simmering.
- Prepare the pie dough according to package directions. Divide into two even balls of dough, slightly flatten into discs, wrap in plastic wrap and chill for one hour in refrigerator or 30 min in freezer. Pie dough can be made the night before and kept chilled in refrigerator overnight.
- When ready to make the croutons preheat oven to 425 Deg F. Whisk one large egg in a bowl with one tablespoon water.
- On a lightly floured surface roll out one of the discs to about 1/4” thickness. Thicker than you would roll out the dough for a pie. Cut out the dough using mini fall leaf and pumpkin shaped cutters. Place on a silicon mat or parchment paper lined baking sheet. Repeat until you have a tray full of croutons ready to bake. Brush with egg wash and sprinkle with salt, pepper and garlic powder. Bake for 8-9 minutes or until puffed and starting to turn slightly golden. Gather the pie dough scraps, gently roll back into a disc and keep chilled. Roll out the other disc and cut out the croutons while the first batch is baking so they are ready to go one the first batch is done. Remove the first batch from oven, let cool for one minute then repeat with remaining dough. You will have three batches to bake. Once you have a little dough left you can cut half inch thick five inch long strips using a fluted ravioli cutter or knife. Brush those with the egg wash and season and bake for 8-9 minutes as well. I ended up with 3 sheets of croutons, 3 dozen per sheet.
To serve the soup
- Serve the soup into soup bowls, top each with two tablespoons of sour cream or greek yogurt, a tablespoon of toasted pumpkin seeds and top with the pie crust croutons. Serve soup hot!
This soup really is perfect as a Thanksgiving starter or for any chilly fall or winter day day. And the savory pie crust croutons make for great snacks and are like little flaky buttery crackers.
Bowls, napkins, spoons and tray are all from World Market.
Serving trays can be found HERE. I have quite a few, they are great for decor as well as my food photos.
The napkins are the 100% linen napkins. In this post are the Rust Orange and the Indigo Blue. I think I need to get them in every color. I love linen napkins.
The spoons are from the Sawyer flatware collection. I used the large and small soup spoons.
The bowl the long pie crust croutons are in is actually from a mortar and pestle set. The bowl was the perfect size to hold the crouton sticks. You can find the mortar and pestle set HERE.