Pumpkin Chile Vichyssoise |
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Prep Time: 15 Minutes Cook Time: 65 Minutes |
Ready In: 80 Minutes Servings: 6 |
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Sweet pumpkin, smoky chilies, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold. Ingredients:
1 medium pumpkin - peeled and cubed |
6 dried red chile peppers - washed, with stems and seeds removed |
2 cups chicken broth |
1 teaspoon butter |
1 large onion, chopped |
2 pounds leeks, chopped |
3 cups chicken broth |
1 cup buttermilk |
1 teaspoon cumin |
1 bay leaf |
salt and ground black pepper to taste |
Directions:
1. Preheat oven to 425 degrees F (220 degrees C).
2. Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
3. Combine the peppers and chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
4. Melt the butter in a large stockpot over medium heat. Cook the onions in the butter until they caramelize, about 45 minutes. Remove caramelized onions and cook the leeks in the pan for 10 to 15 minutes. Mix the baked pumpkin, chicken broth with peppers, caramelized onions, 3 cups chicken broth, buttermilk, and cumin in with the leeks. Add the bay leaf. Season with salt and pepper; simmer 10 minutes. Remove the bay leaf before serving. Serve either hot or chilled.
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