Roasted Pumpkin And Red Chile Soup Recipes

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ROASTED PUMPKIN AND RED CHILE SOUP RECIPE



Roasted Pumpkin and Red Chile Soup Recipe image

Roasted pumpkin and New Mexico red chile make this soup a hearty and tasty bite of goodness. You can use leftover roasted pumpkin pulp or start from scratch. The total time includes roasting the pumpkin."*" See Kitchen Notes for more information or links to special ingredients.

Provided by MJ

Categories     Soup

Time 2h

Number Of Ingredients 10

3 to 4 pounds pumpkin ((you'll need about 4 cups of pulp))
1 Tbsp. olive oil
1 medium sweet onion, (coarsely chopped)
5 - 6 cups vegetable or chicken broth*
½ tsp. salt
3 dried red chile pods and ½ cup red chile sauce*
½ tsp. cumin/coriander mix*
½ tsp. paprika
¼ cup green olive brine
¼ cup pinon nuts (pine nuts), (toasted)

Steps:

  • Preheat oven to 400°F.
  • Cut the pumpkin in half, rub a little oil on the cut surfaces and place, cut side up on a baking sheet. Bake for 45 minutes. Let cool for about 5 minutes, then use a fork to separate the seeds and threads from the pulp.*
  • Scoop out the pulp and measure out 4 cups. Do not puree it yet. Just set aside the 4 cups for the soup and use the rest for another purpose or freeze for later.
  • Heat olive oil in large pot over medium-low heat. Add the onion and sweat until clear, about 4 minutes.
  • Add 5 cups broth/water, salt, pumpkin pulp, chile, cumin/coriander, paprika and brine. Bring to a boil then reduce to a simmer and cook 20 minutes.
  • Let cool down a little. Puree' with an immersion blender or regular blender. You may need to add more water to get the consistency you like in a pureed soup.
  • Reheat. Taste for salt content and spice level. If you want it hotter, than add a little more chile sauce.
  • While reheating the soup, transfer the pine nuts to a hot skillet over medium-low heat and toast to a medium toast. (Keep a watch on the nuts, stirring often, because they do brown fast once they start to brown.) Transfer to another container until ready to use.
  • Ladle soup into bowls and top each bowl with some of the toasted pine nuts.

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