Pumpkin Soup

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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1 small butternut pumpkin (squash)
2 medium sized potatoes
1 liter of plain water or vegetable broth
1 onion
1 clove garlic
1 small red chile pepper
1/2 nutmeg
2 sprigs thyme
Colorful ground peppercorns

For the garlic bread:
4 slices of day old bread
Olive oil
1 clove garlic
Chopped parsely


Peel pumpkin, clean the environment of the seeds and cut it into cubes. Peel potatoes and cut it into cubes. In olive oil fry finely chopped onion and add the squash and potatoes. Fry for about 5 minutes, and then pour water and add chopped garlic, grated nutmeg, salt, pepper, thyme and chopped red pepper.

Cook on medium speed until pumpkin softened. Chop cooked pumpkin and potato by hand mixer. Garnish with sour cream and chopped pistachio. Serve with garlic bread.

Prepare garlic bread: 1 day old bread cut into finely slices, brush with olive oil, sprinkle with chopped parsley and bake for 15 minutes on 250°C. Roasted bread brush with garlic clove.

Serves 2.

From dalmatiagourmande.blogspot.com