Pumkin and Red Chile Bisque
Ingredients:
1 large pumpkin
1 Tbsp olive oil
1 yellow onion, diced
6 cups vegetable broth
1 tsp. salt
3 Hatch Red Chile Pods
1 cup Hatch Chile Colorado
1 tsp. cumin
1 tsp. smoked paprika
1/4 cup pepitas, toasted
Directions:
Preheat oven to 400 degrees F
Cut the pumpkin in half, rub the cut surface with oil and place, cut side up on a baking sheet
Bake 45 minutes, allow to cool and use a fork to separate seeds and threads from the pulp
Scoop out the pulp and measure 4 cups. Set aside.
Heat olive oil in a Dutch oven over medium heat. Add onions and sweat until translucent.
Add 5 cups of broth, salt, pumpkin, chile, and spices. Bring to a boil and reduce to a simmer.
Simmer, covered, 20 minutes, stirring occasionally.
Allow the soup to cool a bit before adding to a blender.
Puree to your desired consistency, adding additional broth if needed
Ladle soup into bowls and garnish with toasted pepitas.
Click here for Hatch Red Chile Pods
Click here for Hatch Chile Colorado
1 large pumpkin
1 Tbsp olive oil
1 yellow onion, diced
6 cups vegetable broth
1 tsp. salt
3 Hatch Red Chile Pods
1 cup Hatch Chile Colorado
1 tsp. cumin
1 tsp. smoked paprika
1/4 cup pepitas, toasted
Directions:
Preheat oven to 400 degrees F
Cut the pumpkin in half, rub the cut surface with oil and place, cut side up on a baking sheet
Bake 45 minutes, allow to cool and use a fork to separate seeds and threads from the pulp
Scoop out the pulp and measure 4 cups. Set aside.
Heat olive oil in a Dutch oven over medium heat. Add onions and sweat until translucent.
Add 5 cups of broth, salt, pumpkin, chile, and spices. Bring to a boil and reduce to a simmer.
Simmer, covered, 20 minutes, stirring occasionally.
Allow the soup to cool a bit before adding to a blender.
Puree to your desired consistency, adding additional broth if needed
Ladle soup into bowls and garnish with toasted pepitas.
Click here for Hatch Red Chile Pods
Click here for Hatch Chile Colorado
