Pumpkin Chile Vichyssoise Recipe

Pumpkin Chile Vichyssoise Recipe

  • 1 medium pumpkin – peeled and cubed
  • 5 cups chicken broth, divided
  • 6 dried red chile peppers, stemmed and seeded
  • 1 teaspoon butter
  • 1 large onion, chopped
  • 2 pounds leeks, chopped
  • 1 teaspoon cumin
  • 1 bay leaf
  • salt and ground black pepper to taste
  • 1 cup buttermilk
  1. Preheat oven to 425 degrees F (220 degrees C).
  2. Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
  3. Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.
  4. Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized, about 45 minutes. Transfer to a bowl.
  5. Cook leeks in the same stockpot until tender, 10 to 15 minutes. Add pumpkin, chicken broth with chile peppers, caramelized onion, remaining 3 cups chicken broth, and cumin. Simmer until flavors combine, about 5 minutes.
  6. Puree soup with an immersion blender until smooth. Add bay leaf, salt, and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.
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