A smoky, creamy pumpkin soup with chipotle heat and warm spices, finished silky smooth with a touch of cream.
In a 4-quart saucepan, warm the olive oil over medium heat. Add the onion, carrots, celery, garlic, salt, and pepper. Sauté for 5–7 minutes, until aromatic and beginning to soften.
Stir in the chipotle peppers, adobo sauce, pumpkin, and chicken stock. Bring to a boil, then lower the heat and let it simmer for about 30 minutes, until the vegetables are soft. Use an immersion blender or transfer to a food processor to blend until silky smooth. Mix in the cream, taste, and adjust seasoning. Garnish to your liking.
For a velvety finish, strain the soup through a fine-mesh sieve before serving.