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Chipotle Pumpkin Soup with Crispy Chorizo + Glazed Apples

booknlooks

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Ingredients
1 tablespoon butter
1 small sweet onion diced
2 cloves garlic grated or chopped
2 in chipotle chiles adobo Sauce minced + 2 teaspoons adobo sauce
4 cups pumpkin puree*
2 teaspoons chili powder
1 teaspoon smoked paprika
1 teaspoon cumin
1 teaspoon oregano
pinch of salt + pepper
4 cups low sodium chicken or veggie broth
1/4 cup heavy cream or canned coconut milk
2 cups shredded cheddar cheese plus more for topping
1 apple chopped (I used honeycrisp)
1 teaspoon brown sugar
1/2 pound fresh ground chorizo
Instructions
In a large soup pot, melt 1 tablespoon butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the garlic and cook anther 5 minutes. Add the chipotle peppers and the two teaspoons adobo sauce, stir and cook another minute or so. Add the pumpkin puree and stir to combine. Pour in the chicken broth, add the chili powder, smoked paprika, cumin, oregano, salt and pepper. Simmer about 10 minutes over medium-low heat.
Puree the soup with an immersion blender or transfer to a blender and blend until very smooth.
Add the cheddar cheese and cream, stir until melted. Season to taste with salt and pepper. Allow the soup to simmer on the stove for 15 minutes while you make the topping.
Heat remaining 2 tablespoons butter in a skillet over high heat. Combine the apple and brown sugar, then cook, turning, until caramelized. Set aside and wipe the pan clean. Add the chorizo and cook for 2-3 minutes until cooked through and crisp. Remove from pan and drain on paper towel, reserving pan juices.
To serve, ladle the soup into a bowl topped with crispy chorizo and glazed apples. Drizzle with the chorizo oil left in the pan. Enjoy!
Notes
*To make you own pumpkin puree, preheat the oven to 400 degrees F. Cut your own small to medium size sugar pumpkin in half or into fourths and reserve the pumpkin seeds for later. Place the pumpkin on a baking sheet and rub the pumpkin with 1 tablespoon olive oil and sprinkle with salt and pepper. Roast the pumpkin for 45 minutes, or until the pumpkin is fork tender. Remove from the oven and allow everything to cool five minutes. Grab the pumpkin and add it to a food processor (or mash extremely well) and puree with 1/2 cup of chicken broth, puree until completely smooth.
 

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