1 15oz can pumpkin puree (not pie filling!)
1 med onion
2 tablespoons butter
2-4 cups chicken stock (depends on how thick or thin you like it)
1 chipotle pepper + 2 tablespoons adobo sauce.
Chop up the onion and put it in a soup pot with the butter.
Cook over low heat until the onions are cooked and starting to carmelize. Add the canned pumpkin, then the chicken stock, stir to combine, turning the heat up a bit.
Take your chipotle pepper and dice it up. Add it to the soup along with two tablespoons of the sauce from the can.
Simmer another 20 minutes or so. Serve with crusty bread and sausages for a complete meal.
Chipotle peppers can be found in small cans in the mexican section of most grocery stores. This recipe only needs one pepper and a little sauce, so put the rest of the can into a plastic baggie. You can freeze it for later use in salsa or polenta or whatever.