1. Fry onion in butter with pumpkin until golden. Season with salt and pepper. Add chicken broth, one tablespoon Chipotles Picados pepper, and limetta juice. Let cook until pumpkin cubes are soft.

2. Put pumpkin in blender. Add sour cream and blend for 2 minutes until mixture is smooth. Add chicken broth and blend for 1 more minute.

3. Return blended mixture to heat. Add Elote Dorado corn, check flavor and cook on low heat for 10 minutes

4. Serve with one teaspoon Chipotle pepper and one teaspoon chopped Italian parsley.