Pumpkin Chipotle Soup

Ingredients

• 3 (15-ounce) cans of diced tomatoes
• 2 garlic cloves, peeled and smashed
• 2 chipotle peppers in adobo 
• 1 (15-ounce) can of pure pumpkin puree
• 2 (15-ounce) cans of chicken broth
• 1/4 cup of heavy cream
• Salt
• ½ cup shredded cheddar cheese, as garnish
• 1 tablespoons minced Italian parsley, as garnish

Instructions

1. 1
   Note: You may have to do this first step in batches, depending on how big your blender is. To a blender, add the diced tomatoes, garlic cloves and chipotle peppers. Pulse until very smooth. 
2. 2
   Pour into a large Dutch oven or pot, set over medium-low heat. Mix in the pumpkin puree and chicken broth. Bring to a simmer and cover to cook for about 30 minutes. Turn off the heat and mix in the heavy cream and salt to taste (I added about 1 1/2 teaspoon). 
3. 3
   Divide amongst bowls and garnish with a handful of shredded cheddar cheese and a sprinkling of Italian parsley.