We have been featuring this delicious pumpkin soup this October as a tribute to the pumpkin – not only a fabulous fall ingredient, but more importantly, a staple in Mayan cooking. Try this rich pumpkin soup at home and fill your house with the warm smells of autumn.
1 small pumpkin
2 roasted poblano peppers
1 tbsp canola oil
1 tbsp garlic
1/2 cup heavy whipping cream
2 tbsp vegetable base
1/4 cup sorghum
salt to taste
pinch of cinnamon
Pre-heat oven to 350 degrees
Peel pumpkin (use potato peeler to remove pumpkin skin), and cut into quarters
Put pumpkin on a baking pan and cover with aluminum foil and bake for 45 min-1 hour
Roast the peppers over flame (need a gas stove) until they look burned
Cut peppers in half and remove seeds
After the pumpkin is cooked, put it in a blender with the peppers.
Blend until pumpkin and peppers are soft
In a sauce pan, put a tablespoon of canola oil and add garlic.
Saute garlic until brown.
Add the cream, veggie base, salt, sorghum, cinnamon and pureed pumpkin-peppers
Simmer for 20 minutes.
Optional: garnish with cheese or serve with bread