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A puree of sweet potatoes, apple, and leeks gets an earthy spiciness from a chipotle chile coated in adobo sauce. (You may want to omit the chile if making this for kids.) The silky soup relies on its fresh ingredients, not heavy cream or butter, to achieve its rich flavor.

Source: Martha Stewart Living, October 2011
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  • michabarno
    23 DEC, 2014
    Fast, easy, cheap, and delicious: this is forever one of my favorite soups. The ginger and chipotle (two of my favorite flavors *anyway*) really marry well. I've also found this recipe hardly requires any salt.
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  • nstarle
    15 NOV, 2011
    Only use one chile! I only used two and it was still hot. The pumpkin seeds at the end really make a big difference. I also added some greek yogurt as a garnish to balance out the flavors. Also, just added a little more water so it was not so much like baby food. Overall good!
    Reply
    • sartdavisgmail
      25 OCT, 2017
      Delicious. good soup for a dinner party.
  • hkkriss
    8 NOV, 2011
    This is a very tasty and a lovely fall recipe! One suggestion, and maybe it was me, but I misread the chipotle chile line item. I read, 1 medium can of chipotle chiles in adobo sauce. Yes, I put the whole can in, 9 chiles in fact. Made a delicious "curry" topping though, with beef and a few potatoes and carrots. I made a new batch of the soup without the chiles to cut the fire of my first mistake. Still spicy but my lips and mouth thanked me. Definitely only 1 chipotle chile is needed.
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