Pumpkin Soup With Ancho and Apple
Ingredients
- 2 tbsp unsalted butter
- 100 gr shelled pumpkin seeds pepitas
- 1 onion
- 1 ancho chile*
- 1 apple
- ½ tsp black pepper ground
- ½ tsp cinnamon
- 600 gr canned pumpkin
- Salt to taste
- ½ tsp sugar
- 80 gr crème fraîche or mascarpone, or sour cream
Instructions
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Melt butter in a 3- to 4-quart saucepan. Add half of the "pepitas" and the sliced onion and cook, stirring, on medium heat, until the onion is golden and the pepitas have started to brown, about 10 minutes. Add the ancho chile (picture), stemmed, seeded and cut into small strips, cook a minute or two, then add the apple previously peeled, cored and chopped, black pepper freshly ground, cinnamon and the canned pumpkin.
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Stir in 1 liter of water. Bring to a boil, reduce heat and simmer for 30 minutes. Meanwhile, in a small skillet, toast the remaining pepitas on medium heat and set aside.
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Pureé the soup in a blender.
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Return the soup to the saucepan and season it with salt and the sugar.
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Serve the soup in warm bowls with a dollop of crema and a sprinkling of toasted pepitas on top.
Recipe Notes
* ancho
The poblano is a mild chili pepper originating in the state of Puebla, Mexico. Dried, it is called ancho or chile ancho, from the Spanish word ancho. Stuffed fresh and roasted it is popular in chiles rellenos poblanos. Wikipedia
By New york Times / https://cooking.nytimes.com
Photo by Taylor Glascock for The New York Times