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Recipe of the week: a roasted pumpkin-poblano soup that kicks the ‘spice’


We’re at the year’s pumpkin peak, and there’s no better time to dive into a bowl of velvety pumpkin soup. 

Here’s a rendition that gets extra earthiness from charred poblano chiles. The peppers balance the natural sweetness of the pumpkin, the richness of butter and enhance the fragrance of baking spices. 

The recipe, by food blogger Mariana McEnroe of yes-moreplease.com, is featured this week in an extensive pumpkin recipe story by the Austin American-Statesman, which encourages cooks to reclaim true pumpkin flavor by ditching the expected “spice.” 

We second that emotion. Except for a hint of nutmeg and white pepper, this delicious soup is free from the seasonal confines of pumpkin spice. 

Enjoy! 


RECIPE 

The following recipe is by Austin food blogger Mariana McEnroe, who co-authors yes-moreplease.com with her photographer husband Ian McEnroe. 

Roasted Pumpkin-Poblano Soup 

Food blogger Mariana McEnroe writes this about her pumpkin-poblano soup recipe:

“Pumpkin has a delicate flavor, so it is easy to accidentally cover up if you’re not careful. For this soup, I roasted the pumpkin and then added caramelized sweet onions to bring out the similar flavors in the pumpkin. The finished soup shines with crunchy tortilla strips and charred poblano and sweet corn.

“If you want to use canned pumpkin puree, make sure it is the plain pumpkin puree, not one with the pumpkin pie spices already added. You’ll need either one large or two small pumpkins to make two cups of puree. You can freeze any extra pumpkin puree for smoothies or other uses, and this soup also freezes well.” 

Serves 2 to 4

Ingredients: 

1 tablespoon olive oil 

1 small sweet yellow onion 

Salt 

2 cups roasted pumpkin puree 

4 cups water 

1/2 teaspoon white pepper 

1/4 teaspoon freshly grated nutmeg 

1 tablespoon of butter 

To garnish: 

2 poblanos, roasted, skinned, deseeded and cut into strips 

1-2 ears corn, charred on a comal or cast-iron skillet and then kernels removed from husk 

2 corn tortillas thinly cut into strips, baked or fried 

1/4 cup cream or Greek yogurt 

Make the soup:

  • Heat the oil in a soup pot over medium high heat. Cook the onions with a pinch of salt until they are soft and translucent. Lower the heat and let them become brown and caramelized, which will take at least another 20 minutes of cooking. 
  • Add pumpkin puree, water, 1 teaspoon salt, pepper and nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency. Add the tablespoon of butter and stir until melted and incorporated. 
  • Serve warm in a soup bowl and garnish with the poblanos, charred corn and thinly fried tortilla strips. You can add a dollop of Greek yogurt or swirl of cream.


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