Elise Bauer

olive oil

medium yellow onion, chopped

garlic cloves, chopped

ground cumin

chipotle peppers (canned in adobo, 1 for mild, 2 for spicy), chopped

chopped, cooked pumpkin* (1 7-8 pound cooking pumpkin to yield 8 cups cooked pumpkin, or 3 15-ounce cans of canned pureed pumpkin)

to 6 cups chicken stock, depending on desired thickness and how thick your pumpkin purée is (use vegetable stock for vegetarian option, can sub water for some of the stock)

dried oregano or 1/2 teaspoon ground oregano

salt, more to taste

lime juice

Toasted, shelled pumpkin seeds (pepitas)

Cilantro

Creme fresca, creme fraiche or sour cream thinned with a little water so that it's runny