Monday, February 21, 2011
Pumpkin Chipotle Soup with Pecorino and Homemade Tortillas
So, I had a large hokkaido pumpkin that a friend gave me from her mother's garden that needed to be used up. I quartered it, de-seeded it and roasted it on Sunday. Today I wanted to try to make something different with it. I did not want to do muffins or bread - really did not want the sugar and Guy is not here to help me eat it, so searched for something healthy. I have made pumpkin soup many times, but the recipe I found on www.foodbuzz.com looked so delicious. I adapted it to what I had on hand and to my taste. The major difference is that I of course used the fresh pumpkin I had just roasted, rather than canned pumpkin. I have not used canned pumpkin for years. Once you use fresh pumpkin - you never go back ;)
The recipe I found was this one from Mistress of spices. I LOVED the fact that she combined pumpkin with Chipotle peppers - 2 of my favorite flavors. The pictures did not turn out that great, but it tasted so wonderful!!!
Here is my adapted recipe
Pumpkin Chipotle Soup
adapted from http://www.mistress-of-spices.com/2011/01/mexican-pumpkin-chipotle-soup.html
2 tablespoon Ghee
1 medium Red Onion
5 Cloves Garlic
½ each Red, Yellow, Orange & Green Bell peppers
1 teaspoon Cumin Seeds
Course Sea Salt & Mixed Pepper Korns – ground fresh - to taste
450 g Fresh Roasted Hokkaido Pumpkin
2 cups Water and a Chicken Bouillon cube
½ of a small can of Chipotle Peppers in Adobo Sauce
Grated Pecorino Cheese to garnish
1. In a food processor – chop onions and garlic finely.
2. In a food processor – shred or thinly slice the carrots and peppers
3. Heat the ghee in a skillet. Add the onion, garlic, carrots, peppers, salt, pepper, cumin seeds. Saute until the vegetables are tender, about 6-8 minutes.
4. Transfer your sauted veggies/spices to a saucepan, add the pumpkin, broth and chipotle peppers. Bring the mixture to a boil and then simmer on low heat to bring out the flavor – about 15-20 min.
5. Puree the mixture with a Stabmixer (or any method of pureeing).
6. Follow the directions on a bag of masa harina corn flour to make your homemade tortillas while your soup is simmering.
7. Top soup with percorino cheese and enjoy with your freshly made tortillas!