Note: You may have to do this first step in batches, depending on how big your blender is. To a blender, add the diced tomatoes, garlic cloves and chipotle peppers. Pulse until very smooth.
Pour into a large Dutch oven or pot, set over medium-low heat. Mix in the pumpkin puree and chicken broth. Bring to a simmer and cover to cook for about 30 minutes. Turn off the heat and mix in the heavy cream and salt to taste (I added about 1 1/2 teaspoon).
Divide amongst bowls and garnish with a handful of shredded cheddar cheese and a sprinkling of Italian parsley.
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