Ingredients:
1-1/2 cups white or yellow onion (diced) approximately 1/2 pound
1 Tablespoon butter
1 Tablespoon good quality olive oil
*2 teaspoons (2) serrano chiles (seeded and finely chopped)
1 teaspoon cumin seeds (toasted and ground)
**2 pounds fresh pumpkin, diced in 1/2” pieces (weight after peeling and seeding)
5 cups chicken stock – homemade or commercial, such as Swanson’s
***1-1/2 teaspoons chipotle pepper puree (from canned chipotle chiles in adobo)
1/4 cup chopped scallions
For Garnish:
sprigs of fresh cilantro
**** crumbled Queso Fresco or Feta approximately 1 Tablespoons per bowl
Method:
In a heavy skillet or sauté pan, melt the butter together with the olive oil over medium heat.
Sauté the diced onion until lightly golden, about 10-12 minutes
Add the diced serrano chiles and toasted ground cumin.
Continue to sauté for a minute, then set aside.
Heat the chicken stock in a stockpot (large enough to accommodate the 5 cups of broth and 3 1/2 cups of pumpkin).
When the broth comes to a boil add the onion mixture and the diced pumpkin.
Reduce the flame and simmer the soup covered for 10-15 minutes or until the pumpkin is tender when pierced by a fork.
Add the chipotle puree, stir and add 1 teaspoon salt or to taste and the chopped scallions.
Serve garnishing each bowl with sprigs of fresh cilantro and crumbled queso fresco or feta cheese.
Yield: 2 1/4 quarts
* Note about Serrano Chiles. You may wish to use gloves when seeding and chopping the chiles. Serranos are not extremely hot chiles, but be sure not to rub your eyes or nose after working with them as the residue will burn skin even after washing your hands.
** Note about Pumpkins. Use a firm fleshed cooking pumpkin for this recipe such as a “Cinderella” known also as Rouge d’Étampes’ or a Sugar Pie pumpkin. Butter nut Squash may also be substituted. This should not be made with a “Jack-o-Lantern” pumpkin.
*** Note about Chipotle Pepper Puree. To make the chipotle puree, empty the contents of the can into a blender, and puree until smooth. Store in the refrigerator, in an airtight container (not the original tin) for up to 3 months.
**** Note about Queso Fresco. Queso Fresco is a fresh Mexican cheese reminiscent of lightly salted feta. It is also sometimes called Queso Ranchero and is often used in Mexican cooking as a crumbled garnish.
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