Pumpkin Soup With Red Chile Sopa Calabaza Con Chile Rojo Recipes

ROASTED PUMPKIN AND RED CHILE SOUP RECIPE

Steps:

• Preheat oven to 400°F.
• Cut the pumpkin in half, rub a little oil on the cut surfaces and place, cut side up on a baking sheet. Bake for 45 minutes. Let cool for about 5 minutes, then use a fork to separate the seeds and threads from the pulp.*
• Scoop out the pulp and measure out 4 cups. Do not puree it yet. Just set aside the 4 cups for the soup and use the rest for another purpose or freeze for later.
• Heat olive oil in large pot over medium-low heat. Add the onion and sweat until clear, about 4 minutes.
• Add 5 cups broth/water, salt, pumpkin pulp, chile, cumin/coriander, paprika and brine. Bring to a boil then reduce to a simmer and cook 20 minutes.
• Let cool down a little. Puree' with an immersion blender or regular blender. You may need to add more water to get the consistency you like in a pureed soup.
• Reheat. Taste for salt content and spice level. If you want it hotter, than add a little more chile sauce.
• While reheating the soup, transfer the pine nuts to a hot skillet over medium-low heat and toast to a medium toast. (Keep a watch on the nuts, stirring often, because they do brown fast once they start to brown.) Transfer to another container until ready to use.
• Ladle soup into bowls and top each bowl with some of the toasted pine nuts.

CALABAZA SOUP: SOPA DE CALABAZA

Steps:

• Preheat oven to 350 degrees F.
• Drizzle a little bit of olive oil over the calabaza. Season with salt and pepper, and roast in the oven until tender, about 1/2 hour.
• In a large stockpot, heat 1/4 cup olive oil and saute onions, green pepper, red pepper, and garlic. Cook for about 8 minutes or until caramelized. Add the tomatoes and cook for 3 more minutes.
• Deglaze with white wine. Add chicken stock and heavy cream and the roasted calabaza. Add the thyme. Bring to a boil. Simmer about 20 minutes. Puree all the ingredients. Strain the soup and adjust the seasonings. Garnish with vanilla-flavored whipped cream, if desired.

CALABAZA SOUP WITH CINNAMON CREME FRAICHE: SOPA DE CALABAZA CON CANELA CREMA FRESCA

Steps:

• Preheat oven to 400 degrees F. In a small saute pan toast the cumin, coriander, chile, and clove for 3 minutes over medium heat. When the spices have begun to release their aroma, add them to a large mixing bowl with the panela and olive oil, mix well with a whisk to break up any clumps of spices.
• Add the diced and peeled calabaza and mix well to coat. Pour the calabaza onto a large sheet tray and place in the oven to roast until the calabaza has softened and caramelized, about 30 minutes.
• While the calabaza is in the oven, heat 1 tablespoon of olive oil in a large saucepan, when the oil begins to smoke add the onion and garlic and saute for around 5 minutes.
• When the onion has become translucent add the calabaza and chicken stock and cook at a gentle simmer for 15 minutes, puree the mixture with a hand held blender, add the heavy cream, and simmer for another 5 minutes, season with salt and pepper and reserve in a warm place.
• In a small bowl combine the creme fraiche and canela and mix well. To serve, ladle the soup into a large bowl and finish with a dollop of the canela-creme fraiche.

HOW TO MAKE PUMPKIN SOUP IN A PUMPKIN SOUP BOWL

Steps:

• Heat a large pot over medium heat. Saute bell pepper, onion, and garlic in butter until soft (about 5 minutes). Let cool. Blend until pureed.
• In the large pot, add back in pepper/onion puree. Add red chile, maple syrup, chicken broth, pumpkin, heavy whipping cream, cream cheese, salt, and pepper. Heat to a simmer. Simmer for 20 minutes.
• Serve warm in a pumpkin soup bowl (optional). Garnish with chopped pecans, cilantro, and toasted pumpkin seeds.
• Preheat oven to 400 degrees.
• Cut the top off the pumpkin. Clean out all seeds and insides of the pumpkin.
• Spread cream cheese on the inside of the pumpkin.
• Place pumpkin on a baking sheet and bake for 20-30 minutes.
• Add soup to the pumpkin bowl to serve.

PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
• Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
• Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.

PUMPKIN FLOWER SOUP (SOPA DE FLOR DE CALABAZA)

Steps:

• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the poblano pepper in half from top to bottom; remove the stem and seeds, and place the pepper, cut side down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the pepper has blackened and blistered, about 5 minutes. Place the blackened pepper into a bowl, and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 10 minutes. Once cool, peel the skin from the pepper.
• Melt the butter in a large sauce pan over medium-low heat, and cook and stir the onions until translucent, 3 to 5 minutes. Stir in the garlic, cook and stir for another 2 to 3 minutes until cooked but not browned, and add the zucchini, corn, and carrots. Cook and stir the vegetables until tender, about 15 minutes. Pour in the tomato puree and water, and add the epazote, chicken bouillon cubes, and peeled poblano pepper. Bring the mixture to a boil, reduce heat, and simmer for about 10 minutes.
• Working in batches if necessary, pour the soup into a blender and blend until smooth. Pour the blended soup into a large saucepan, and bring to a simmer over medium-low heat. Stir in the chopped pumpkin flowers, and simmer until cooked and tender, 5 to 10 minutes. Stir in the cream, mix well, and add salt and pepper to taste.

PUMPKIN SOUP WITH RED CABBAGE AND CUMIN SEEDS (BALKABAğ

Steps:

• We cut the pumpkin you see above into two, took the seeds out with a spoon, and placing the two halves on an oven pan baked them until soft. (with one half, Aaron made a pumpkin pie, the other half got into this soup).
• -Heat the oil in a big pot and stir in the onion and garlic. After 3-4 minutes, add in red cabbage, banana pepper, mustard seeds, and cumin seeds. Stir for 8-10 minutes.
• -Add paprika, stir for a minute and then add pumpkin puree, vegetable stock, yogurt, black pepper, pepper flakes, thyme, and rosemary, and salt. Simmer for half an hour.
• -I smoothened the soup with a hand blender, my soup master; however, if you want a chunky soup, you don't need the soup master.

PUMPKIN SOUP WITH RED CHILE (SOPA CALABAZA CON CHILE ROJO)

Steps:

• Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve.
• Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch.
• Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through.
• Garnish with the chopped parsley and serve.