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.
Return the soup to the saucepan and season it with salt and the sugar.
* 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