Chili-Flavored Pumpkin Soup

Name: Chili-Flavored Pumpkin Soup
Total time: 1 h
Yield: 8 servings
Ingredients: 3 tablespoons cooking oil; 2 medium onions, peeled and chopped; 3 leeks, white part only, rinsed and chopped; 2 cloves garlic, minced; 1 jalapeno pepper, seeded and minced; 1 tablespoon chili powder; 5 cups raw pumpkin, cut in cubes; 5 cups water; 1 1/2 cups milk or half-and-half; Salt to taste; 1 tablespoon freshly chopped fresh coriander leaves

By Florence Fabricant

Total Time: 1 hour
Rating: 4(6)
Comments: Read comments

Featured in: FOOD; Beyond the Pie: Giving Pumpkin a Second Chance

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Ingredients

Yield:8 servings

3tablespoons cooking oil
2medium onions, peeled and chopped
3leeks, white part only, rinsed and chopped
2cloves garlic, minced
1jalapeno pepper, seeded and minced
1tablespoon chili powder
5cups raw pumpkin, cut in cubes
5cups water
1½cups milk or half-and-half
Salt to taste
1tablespoon freshly chopped fresh coriander leaves

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large, heavy saucepan. Add the onions and leeks and saute over low heat until they are tender but not brown, about 10 minutes. Stir in the garlic and the jalapeno pepper.
Step 2
Stir in the chili powder and cook briefly, then add the pumpkin and water. Cover and simmer until the pumpkin is very tender, about 40 minutes. Allow to cool briefly, then puree the mixture in a food processor. You will probably have to do this in two batches.
Step 3
Return the puree to the saucepan, add the milk or half-and-half and salt to taste. Serve with a sprinkling of coriander on each serving.