Spicy Pumpkin Soup with Orange and Coriander

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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1 large onion
2 cloves of garlic
1 red chile
1 lb pumpkin
14 oz sweet potatoes
bunch of coriander
2 oranges (zest and juice)
olive oil
28 oz vegetable stock
pumpkin seeds
salt and pepper


In a large pot sweat the onion in some olive oil until golden, add garlic and chile. After 2 minutes add the orange zest and finely chopped coriander stalks. Chop the leaves as well but reserve for garnish later. Add the diced pumpkin and sweet potato to the pot as well as the stock and orange juice. Cover with a lid and simmer for about 25 minutes or until the vegetables are tender. Puree with a blender, season with salt and pepper according to taste and serve with some cream, chopped coriander leaves and pumpkin seeds.

From urbane fruits.blogspot.com