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 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

2 tablespoon Ghee
1 medium Red Onion
5 Cloves Garlic
3 Carrots
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
Homemade tortillas

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!

1 comment:

  1. Thanks for linking to me and for trying the soup! I'm happy that it came out well, the next time I will definitely do it with fresh roasted pumpkin.