1 small dried chipotle chile or one canned chipotle chile
1 cup boiling water (if using dried chile)
1 tablespoon canola oil
1 white onion, chopped
1 apple, peeled, cored, and chopped
2 cloves garlic, minced
3 1/2 cups pumpkin or a 29-oz. can pumpkin
4 cups vegetable stock
1 teaspoon nutmeg
juice of 1 lime
salt to taste
If using dried chile: place chile in a bowl and cover with boiling water. Let stand 30 minutes.
In a heavy stockpot, heat canola oil on medium-low heat. Add onion and cook until translucent. Dice chile, reserving some sauce from can. Add chile and apple to the pot and continue cooking about 3 minutes. Add chipotle sauce to taste. Add garlic and cook for 30 seconds.
Add pumpkin, stock, and nutmeg and bring to a boil. Reduce heat to simmer, cover, and cook another 35 minutes. Using a hand blender, puree soup until smooth. Squeeze in juice of one lime and salt to taste. Ladle soup into bowls and top with a dollop of sour cream and a few cilantro leaves.
Note: Recipe slightly adapted from Maria at Just Eat Your Cupcake