Pumpkin Chile Vichyssoise Best Family Recipes

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Pumpkin Chile Vichyssoise

"Sweet pumpkin, smoky chiles, and tangy buttermilk make this a splendid bloodless-climate soup. Be creative with substituting different spices (cinnamon, ginger, cloves, cumin, etc.) to exchange the texture of the soup. It's remarkable hot or cold with a bit of creme fraiche."

Ingredients :

  • 1 medium pumpkin - peeled and cubed
  • five cups hen broth, divided
  • 6 dried purple chile peppers, stemmed and seeded
  • 1 teaspoon butter
  • 1 large onion, chopped
  • 2 kilos leeks, chopped
  • 1 teaspoon cumin
  • 1 bay leaf
  • salt and floor black pepper to flavor
  • 1 cup buttermilk

Instructions :

Prep : 25M Cook : 6M Ready in : 2H25M
  • Preheat oven to 425 levels F (220 stages C).
  • Bake the pumpkin on a baking sheet within the preheated oven till soft, 30 to forty mins.
  • Combine 2 cups chook broth and chile peppers in a saucepan over medium-low warmness; simmer for 30 minutes.
  • Melt butter in a massive stockpot over medium warmness. Cook and stir onion in the butter until caramelized, approximately 45 mins. Transfer to a bowl.
  • Cook leeks in the identical stockpot until gentle, 10 to 15 mins. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups hen broth, and cumin. Simmer till flavors combine, approximately five minutes.
  • Puree soup with an immersion blender till easy. Add bay leaf, salt, and pepper. Remove from warmness; stir in buttermilk. Discard bay leaf earlier than serving.

Notes :

  • If soup is just too thick, skinny with broth or buttermilk to taste.

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