Pumpkin Soup With Red Chile Sopa Calabaza Con Chile Rojo Recipes

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CHILE ROJO



Chile Rojo image

This is a basic red chile sauce. I usually make this to add into stewed meat recipes for enchiladas or tamales and also as an enchilada sauce.

Provided by cervantesbrandi

Categories     Sauces

Time 30m

Yield 1 cup

Number Of Ingredients 5

8 dried New Mexico chiles (stems removed)
1 roma tomato
1/4 white onion
2 garlic cloves
1 teaspoon salt

Steps:

  • Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
  • Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
  • Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.

Nutrition Facts : Calories 44.6, Fat 0.4, SaturatedFat 0.1, Sodium 2334.1, Carbohydrate 10, Fiber 2.4, Sugar 4.5, Protein 1.6

PUMPKIN SOUP WITH RED CHILE (SOPA CALABAZA CON CHILE ROJO)



Pumpkin Soup With Red Chile (Sopa Calabaza Con Chile Rojo) image

Make and share this Pumpkin Soup With Red Chile (Sopa Calabaza Con Chile Rojo) recipe from Food.com.

Provided by zeldaz51

Categories     Pumpkin

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 lb uncooked pumpkin, peeled and cut into pieces
2 bay leaves, broken in half
2 tablespoons olive oil
1 medium yellow onion, chopped
2 garlic cloves, minced
1/2 teaspoon red chili pepper flakes
6 cups chicken stock or 6 cups broth
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon ground allspice
1/4 square mexican chocolate
chopped parsley (to garnish)

Steps:

  • Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve.
  • Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch.
  • Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through.
  • Garnish with the chopped parsley and serve.

Nutrition Facts : Calories 233.7, Fat 11.3, SaturatedFat 2.2, Cholesterol 10.8, Sodium 668.4, Carbohydrate 23.5, Fiber 1.2, Sugar 8.4, Protein 10.7

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