Pumpkin Chile Vichyssoise

4
APERSONS 0

"Sweet pumpkin, smoky chilies, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold."

Ingredients

1 h 20 m {{adjustedServings}} servings 197 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 197 kcal
  • 10%
  • Fat:
  • 1.9 g
  • 3%
  • Carbs:
  • 43.5g
  • 14%
  • Protein:
  • 6.7 g
  • 13%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 147 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
  3. Combine the peppers and chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
  4. Melt the butter in a large stockpot over medium heat. Cook the onions in the butter until they caramelize, about 45 minutes. Remove caramelized onions and cook the leeks in the pan for 10 to 15 minutes. Mix the baked pumpkin, chicken broth with peppers, caramelized onions, 3 cups chicken broth, buttermilk, and cumin in with the leeks. Add the bay leaf. Season with salt and pepper; simmer 10 minutes. Remove the bay leaf before serving. Serve either hot or chilled.
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Reviews

4
  1. 5 Ratings

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This is a great tasting recipe that is just crying out for help with the instructions. Vichyssoise is a French soup that is smooth and for lack of a better description--the consistency of baby ...

This is a good recipe for a relatively low-fat yet flavorful pumpkin soup, especially if you're not a fan of pie-spiced pumpkin. The soup MUST be pureed thoroughly after cooking, or the chiles ...

I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.