This Southwestern recipe is a favorite of mine, as it is so unexpected yet delicious that everyone comes back for more. Vary the amount of chipotle, as a little gives a seductive smoky flavor and a little more adds some heat. Pie pumpkins will give a sweeter taste, but any heirloom pumpkin will give a rich, deep flavor once it is roasted. Any firm winter squash, such as acorn or butternut can also be used in addition or substitution for the pumpkin. You won’t believe how wonderful the flavor of fresh roasted pumpkin is! Do not use canned pumpkin, it will give the soup a canned flavor. Freeze extra soup in small quantities.
3Leekswhite parts only-finely sliced
1Tbspureed chipotle en adobo
8cupsrich chicken stock- can use 4 cups stock and 4 of water for lighter flavor
3Tbsfresh thyme leaves or 1 Tbs dried
1-2cupsheavy creamto taste
Salt and fresh ground pepper to taste
Cut pumpkin in half, scrape out and save seeds, peel and cut into 1 inch cubes on heavy cookie sheet or roasting pan. Roast in oven at 400F for 20-30 minutes. If skin is very tough, add 1/4 cup of water to pan while roasting.
Saute leeks, shallots and scallions in butter in a large heavy pot for 10 minutes.
Add garlic, ginger and chipotle en adobo, cook for 2 more minutes.
Stir in the pumpkin, stock and thyme.
Slow simmer for 45 minutes, until pumpkin is very soft.
Puree in small batches in blender or food processor and return to pot.
Add cream, taste for seasoning and add salt/pepper as needed.
From the Terroir Seeds test kitchen. Pumpkin Soup with Chipotle Chile https://underwoodgardens.com/3-great-heirloom-pumpkin-recipes/