Pumpkin Chile Vichyssoise recipe
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Ingredients
- 1 medium pumpkin - peeled and cubed 5 cups chicken broth, divided 6 dried red chile peppers, stemmed and seeded 1 teaspoon butter 1 large onion, chopped 2 pounds leeks, chopped 1 teaspoon cumin 1 bay leaf salt and ground black pepper to taste 1 cup buttermilk
Nutrition Info
- 209.1 caloriescarbohydrate: 44.3 gcholesterol: 7.6 mgfat: 2.3 gfiber: 4.7 gprotein: 7.5 gsaturatedFat: 0.9 gservingSize: -sodium: 908.5 mgsugar: 13.4 gtransFat: : -unsaturatedFat: : -
Directions Pumpkin Chile Vichyssoise
Directions
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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.