Pumpkin-chili soup

Yield: 8 Servings

Measure Ingredient
1 Leek (3/4 lb.)
1 Fresh poblano chili (3 oz.)
1 Dried ancho chili (3/4 oz.)
1 tablespoon Olive or salad oil
6 cups Chicken or vegetable broth
½ cup Sour cream
1½ teaspoon Fresh lime juice
1½ teaspoon Maple syrup
¼ teaspoon Ground cinnamon
1 can (16-oz.) pumpkin
¼ cup Honey
1 tablespoon Minced fresh sage
1 tablespoon Thyme leaves
Salt and pepper
Cilantro sprigs
4 hours.

From: Althea LeBlanc <TheaLater@...> Date: Fri, 12 Jul 1996 08:18:30 -0400 Source: THE ANASAZI RESTAURANT, Inn of the Anasazi, Santa Fe 1. Trim root end of leek and tough parts of green tops, and discard; use only very tender green section. Slice leek crosswise into 1-inch pieces; pull layers apart and rinse away grit. Rinse poblano and ancho chilies; remove and discard stems. Cut both chilies open; rinse out seeds. Chop separately.

2. To a 5- to 6-quart pan over high heat, add oil. When hot, add leek and poblano chili. Saute vegetables until tinged brown, about 5 minutes; add ancho chili during the last minute. Add broth, cover, and simmer to blend flavors, about 30 minutes.

3. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4. In a food processor or blender, puree vegetables and broth, pumpkin, honey, sage, and thyme until smooth. (If making ahead, chill covered up to 2 days.) Return puree to pan; heat over medium-high heat until hot. Season to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish with a swirl of cinnamon-maple cream and cilantro.

Per serving: 143 cal., 45% (65 cal.) from fat; 4.3 g protein; 7⅕ g fat (2.9 g sat.); 21 g carbo.; 102 mg sodium; 6.3 mg chol.

>From "Thanksgiving as you like it," Sunset Magazine, November 1995, EAT-L Digest 11 July 96

From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .

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