Pumpkin Soup with Chocolate and Chipotle

This wax-type chile originated in Hungary and was brought to the US in the 1930’s. Yellow chiles of several different varieties are a staple in Eastern European cuisine. These chiles can be pickled, battered and fried or used in salsas and salads.

Hungarian Wax chiles have alot of flavor without the bitter aftertaste that you can get from many of the green types of chile. Try substituting some of these in your chile recipes next time.

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3 lbs cubed pumpkin flesh (or other winter squash from about a 4.5 lb pumpkin), (fresh or frozen)
3 tbsp grapseed oil, divided
Sea salt and freshly ground black pepper
1 and 1/2 large yellow onions, cut into 1/2-inch slices
1 head garlic (about 12 cloves), cloves separated and peeled
1/2 small habañero chile, seeded
6 cups stock, chicken or vegetable (I used 4 cups chipotle chicken stock and 2 cups pumpkin juice)
1 tsp ground chipotle
4 – 8 oz good quality chocolate


. Preheat the oven to 350 degrees F.

In a large bowl, toss the pumpkin cubes with 2 tbsp oil and a generous amount of salt and pepper. the pumpkin evenly on a rimmed baking sheet and roast for about 25 – 35 minutes, or until nearly tender when pricked with a fork.

In the same large bowl, toss the onion slices, garlic cloves and habañero in the remaining oil. Transfer to another baking sheet or an oven-safe skillet. When the pumpkin is nearly fork tender, put the onions & garlic in the oven. Roast vegetables for another 15 – 20 minutes or until the onions and pumpkin are tender, and the pumpkin is just beginning to brown. Keep an eye on the garlic to make sure it doesn’t burn. When done, transfer all the vegetables to a medium stockpot.

Add the stock and chipotle to the stockpot and bring to a simmer over high heat. Reduce the heat to medium-low and cook, uncovered, for 20 to 25 minutes, or until the pumpkin begins to disintegrate. Blend soup with an immersion blender, or transfer to a blender or food processor and purée. (Continue to simmer over low heat if you want to further thicken the soup I usually need to simmer for about 15 minutes after blending). Season to taste with salt and pepper, and additional chipotle if desired.

Garnish each bowl with a light sprinkling of chipotle powder and a nice helping of shaved chocolate.

Serves 8 – 10.

From localkitchenblog.com