Jennifer Causey; Food Styling: Chelsea Zimmer; Prop Styling: Mindi Shapiro
Active Time
20 Mins
Total Time
55 Mins
8 servings

Leave the seeds in the chipotle if you like your soup very spicy.

How to Make It

Step 1

Melt butter in a Dutch oven over high heat. Add onion; sauté until lightly browned, 3 to 4 minutes. Reduce heat to medium-high; cook, stirring occasionally, until onion is soft and translucent, about 4 minutes. Stir in oregano and garlic; sauté for

Step 2

minutes. 2 Whisk together flour and ¼ cup of the broth. Add flour mixture, sweet potatoes, chipotle, adobo, orange zest, salt, cinnamon and remaining 5¾ cups broth to onion mixture. Bring to a boil over high heat. Reduce heat to medium; cover and simmer, stirring occasionally, until sweet potatoes are very tender, about 15 minutes. Remove from heat; let cool for 10 minutes.

Step 3

Transfer mixture, in batches, to a blender. Remove center piece of blender lid to allow steam to escape; secure lid. Place a clean towel over lid opening to avoid splatters. Blend until smooth. Return to pot.

Step 4

Whisk together crème fraîche and water. Add additional water, if necessary, until mixture is thin enough to drizzle. Ladle soup into bowls; drizzle soup with crème fraîche mixture and sprinkle with pumpkin seeds.

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