¼ cup vegetable oil
½ a medium onion,
3-inch piece of ginger, chopped, about 3 TBL
1 small poblano pepper, roasted, seeded, peeled, diced
2 cups packed roasted Pumpkin
½ habanero roasted (optional if you like it really spicy)
1.5 tsp salt
1.5 cup water
½ cup heavy cream
Rinse poblano pepper and habanero, if using, and place them in a cast iron skillet or cookie sheet. Place the peppers in a 400- degree oven and roast until the skin of the poblano has charred; remove the peppers from the oven. Cover the roasted peppers and allow to rest for 15-20 minutes, to cool and for the skin to loosen. With gloved hands slip the skin off the poblano pepper, remove the stem, and scrape out the seeds, then dice the pepper.
Heat oil over medium heat in a medium pot. Add onion and sauté briefly until translucent. Add remaining ingredients, except heavy cream. Give the soup a stir, then bring the mixture to boil, reduce heat, and simmer for 20 minutes. Using an immersion blender*, puree soup until smooth, then pour in heavy cream and blend just until cream is incorporated. Serve immediately, topped with roasted pumpkin seeds, or cool and refrigerate up to 3 days. Reheat to serve.
Serve with bread.
Serves 4-8 people as a full meal or appetizer.
*if you don’t have an immersion blender, allow soup to cool completely, then place it in your blender in batches, until all blended. Reheat when ready to serve.
Purchase The Needed Utensils
Chef’s Knife, 8-Inch Chef’s Victorinox Fibrox Pro
Measuring Cups, Pyrex 3-Piece Glass Measuring Cup Set
Meauring Spoons, 13 Piece Measuring Cups And Spoons Set
Pyrex Baking Dish (for roasting pumpkin)
Small Skillet or Cookie Sheet, Bellemain Heavy Duty Sheet Pan
Wooden Spoon, Comllen Premium Organic Kitchen Cooking Utensils
Med. Sauce Pan, Cuisinart Chef’s Classic Stainless 6-Quart Stockpot
Immersion Blender, KitchenAid 2-Speed Hand Blender
