Quintessential Flavorful Pumpkin Chipotle Tomato Soup

One of my favorite ingredients EVER is chipotle peppers in adobo. They are a cooks secret weapon; they pack huge flavor and are so inexpensive and readily available. I usually buy a whole can, use what I need and then freeze the rest. I pull one out when I need it and I’m always SO glad I froze them.

This recipe was one of those instances when I was making a pumpkin tomato soup and it just needed something to make it interesting. It was skating that line of bland and boring but then I opened up my freezer and I saw my beloved frozen chipotle peppers!

This recipe is super easy. I buy so many cans of pumpkin puree around this time of year so I always have straggler cans in my pantry. I love the cheddar cheese and diced tomato. I didn’t do this but this soup is begging for a grilled cheese to be dipped into it!!

Adrianna Adarme is a food blogger and author living in Los Angeles, California. She writes the blog A Cozy Kitchen, where she shares comforting, everyday recipes from her kitchen. She recently authored her first cookbook, PANCAKES: 72 Sweet and Savory Recipes for the Perfect Stack. She's a lover of breakfast, pie (and sometimes even pie for breakfast), corgis and cute things. You can find her on Twitter, Instagram, or Facebook.