Warm and velvety and with a hint of roasted sweetness….It is inevitable to succumb to the cliche of pumpkin soup. I assure you there are 1,000 recipes out there with all different combinations spices, creamy, vegan, vegetarian…This version is my humble version of the Roasted pumpkin-poblano soup.
For the past few years, I’ve been making my vegetable soups under one principle: “do not add chicken stock”. Yes, it is that simple. I don’t want, under any circumstance, my broccoli soup to taste like chicken (or my potatoes, carrots, or any vegetable to taste like the bird). I want to savor the flavor of the vegetable. It is certainly a challenge to follow this principle because our inner chicken stock flavored souls desperately want to add more “depth of flavor”. For me, this is totally wrong. The way I make my vegetable soups are by enhancing the vegetables using different cooking methods like roasting, grilling, braising; all these cooking methods bring out the vegetable qualities, enhance the sweetness and flavor concentration to the soup. And yes, at times just a little help from other vegetable friends can harmonize the flavor.
Pumpkin has a delicate flavor so it is easy to mask, yet easier to harmonize. I love roasting or braizing. In this case, I chose to roast the pumpkin and add some caramelized sweet onions to bring out the sweet and earthy flavor of the pumpkin. Roasted poblanos, charred sweet corn, and some tortilla crisps play perfectly in this soup and add contrast in texture. With no doubt, it is one of my favorite soups to make, so easy and comforting. It freezes well if you want to store it for a quick-thaw meal and I just can tell you that after the photo shooting this soup was our good comforting dinner…
Roasting pumpkin is easy and so rewarding, I love the way the house smells, it’s a welcoming to fall. When getting ready for the pumpkin season, I usually pick 2 small pumpkins the size of a volley-ball or smaller. They are easier to cut in half and they cook faster than the bigger ones. Once I cut them in half, I scrape all the inner seeds, save them for feature roasting if I feel like-, and I place the pumpkin halves flat side down on a full sheet tray covered with foil rubbed with some oil to avoid from sticking. I bake them on the lower rack in the oven at high-temperature 450F for 25-35 minutes or until a paring knife inserts easily through the skin. Remove them from oven and let them cool off. About each half yields 1 to 1.5 cups of pumpkin. I usually scrape all the pumpkin flesh, use my handy-dandy immersion blender or food processor to puree the pumpkin and then make little batches of 1 or 2 cups each to freeze, depending on the recipes I want to make and I’m ready for the season!
Roasted Pumpkin-Poblano soup
Serves 2 hungry persons as the main dish for dinner or 4 starter soups.
2 cups roasted pumpkin purée (I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option)
4 cups water
1 small sweet yellow onion caramelized
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon salt
1/2 teaspoon white pepper
1/4 -1/2 teaspoon grated nutmeg
2 poblanos roasted, skin, devein and cut into strips
1 cup of charred corn kernels, about 1-2 ears of corn depending on size
¼ cup of Mexican cream or Greek yogurt, If using Greek yogurt dilute with a bit of water and add a pinch of salt.
2 corn tortillas, thinly cut into strips, baked or fried
Over medium-high heat using a heavy bottom soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and keep on cooking until deep golden brown and caramelized.
Add pumpkin puree, water salt, pepper nutmeg. With the help of an immersion blender blend the soup until smooth.Let it simmer until bubbly hot. Adjust the liquids and salt if needed, for desired consistency and taste. At last, right before serving, add the tablespoon of butter and stir until melted and incorporated.
Serve warm in a soup bowl and garnish with the warm poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of cream.
Use: vegan butter and replace cream swirl with any soy or coconut or almond based cream.
Music Pairing: The smashing Pumpkins, Tonight, Tonight
Roasted Pumpkin-Poblano Soup
Warm up with this cozy Mexican spin on a fall pumpkin soup!
- 2 cups roasted pumpkin purée I do prefer natural and roasting my own, you will need about 1 small pumpkin the size of a softball. You can use canned, about 2- 8oz cans, but it is definitely not my favorite option
- 4 cups water or vegetable stock
- 1 small sweet onion, caramelized
- 1 tablesspoon butter
- 1 tablespoon extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon white pepper
- 1/4 -1/2 teaspoon grated nutmeg
- 2 large roasted poblanos, skin, deveined and cut into strips
- 1 cup charred corn kernels, about 2 small ears of corn depending on size
- 1/4 cup Greek yogurt, diluted with some milk or water and pinch of salt
- 2 pieces corn tortillas, thinly cut into strips, baked or fried.
Over medium-high heat in a soup pot, place the oil the onions and a pinch of salt. Cook until they are soft and translucent. Lower the heat and let them become brown and caramelized. About 7-8 minutes.
Add pumpkin puree, water/or/vegetable stock, salt, white pepper, nutmeg. Let it simmer until bubbly hot. Adjust the liquids for desired consistency.
At last, add the tablespoon of butter and stir until melted and incorporated.
Serve warm in a soup bowl and garnish with the poblanos, charred corn, and thinly fried tortilla strips.
You can add a dollop of Greek yogurt or a swirl of Mexican crema. Enjoy!