Pumpkin Chile Vichyssoise Recipes

ANGIES PUMPKIN VICHYSSOISE

Steps:

• Cut pumpkin into small pieces and roast till both sides are golden.
• Peel potatoes, cut into cubes then place into water with chicken stock and onions.
• Once potatoes are cooked drain liquid stock into a bowl and keep set to the side.
• Once pumpkin is taken out of the oven, peel the skin off then mash it together with the potatoes and onion.
• Gradually add the chick stock liquid back into the mashed mixture then stir until desired consistency.
• Add cream to taste then serve.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.

PUMPKIN CHILE VICHYSSOISE

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
• Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
• Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
• Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
• Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.