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Unsalted butter enough to film bottom of pan
4 cups fresh cubed pumpkin or butternut or other winter squash - I will probably be using acorn or butternut but any of the 3 work well
1 large onion, diced
3 tablespoons all-purpose flour
3-4 cups chicken broth
10 oz box frozen corn kernels, thawed or a couple cups fresh corn
1 chipotle pepper in adobo, roughly chopped - I run them through the food processor and then measure out with a spoon - start with a scant teaspoon
1/2 cup whipping cream
5 nice sized thyme sprigs
Salt and freshly ground black pepper
1 small bunch cilantro, stems removed and leaves roughly chopped
Heat the butter in a large pot over medium heat. Add the pumpkin and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while. Add the corn, chipotle peppers, cream and the thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish. Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
