Sweet pumpkin, smoky chiles, and tangy buttermilk make this a great cold-weather soup. Be creative with substituting other spices (cinnamon, ginger, cloves, cumin, etc.) to change the feel of the soup. It's great hot or cold with a bit of creme fraiche.

prep:
25 mins
cook:
2 hrs
total:
2 hrs 25 mins
Servings:
6
Max Servings:
6
Advertisement

Ingredients

Directions

  • Preheat oven to 425 degrees F (220 degrees C).

    Ads will not print with your recipe
  • Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.

  • Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.

  • 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.

  • 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.

  • 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.

Cook's Note:

If soup is too thick, thin with broth or buttermilk to taste.

Nutrition Facts

209.12 calories; 7.51 g protein; 44.3 g carbohydrates; 2.31 g fat; 7.59 mg cholesterol; 908.51 mg sodium.Full Nutrition


Reviews (4)

Read All Reviews

Most helpful positive review

DIZ♥
09/18/2013
This is a great tasting recipe that is just crying out for help with the instructions. Vichyssoise is a French soup that is smooth and for lack of a better description--the consistency of baby food. Nowhere in this recipe does it tell you to puree it and it must be pureed in order to be a Vichyssoise. The next stumper is the pumpkin. How big is a medium pumpkin? I used 2c. of pumpkins that were already cooked and pureed. I started with cooking the dried chiles in the broth and the next step of caramelizing the onions and adding the leeks. After that I put EVERYTHING together EXCEPT the buttermilk. (That included 2 c. of pureed pumpkin.) I boiled this until the leeks were soft. Then I removed the bay leaf and in small batches pureed it in a blender until smooth. I returned the soup to the pot added the buttermilk and served. This soup has a wonderful savory cumin flavor with a bit of a spicy kick. It can be served warm but is best cold.
(61)

Most helpful critical review

YvieWood
11/08/2011
I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.
(7)
5 Ratings
  • 4 Rating Star 2
  • 5 Rating Star 2
  • 1 Rating Star 1
DIZ♥
09/18/2013
This is a great tasting recipe that is just crying out for help with the instructions. Vichyssoise is a French soup that is smooth and for lack of a better description--the consistency of baby food. Nowhere in this recipe does it tell you to puree it and it must be pureed in order to be a Vichyssoise. The next stumper is the pumpkin. How big is a medium pumpkin? I used 2c. of pumpkins that were already cooked and pureed. I started with cooking the dried chiles in the broth and the next step of caramelizing the onions and adding the leeks. After that I put EVERYTHING together EXCEPT the buttermilk. (That included 2 c. of pureed pumpkin.) I boiled this until the leeks were soft. Then I removed the bay leaf and in small batches pureed it in a blender until smooth. I returned the soup to the pot added the buttermilk and served. This soup has a wonderful savory cumin flavor with a bit of a spicy kick. It can be served warm but is best cold.
(61)
avinaut
10/16/2011
This is a good recipe for a relatively low-fat yet flavorful pumpkin soup especially if you're not a fan of pie-spiced pumpkin. The soup MUST be pureed thoroughly after cooking or the chiles will be inedible. The preparation can in other ways be simplified. I used a slow-cooker on high to soften the pumpkin in the 2c broth with the chiles. No hassle! I used a mix of New Mexico and Ancho chiles which worked well. I added a pinch of sage with the cumin. I added the buttermilk immediately prior to serving to avoid boiling it. Sour cream makes a good condiment.
(26)
YvieWood
11/08/2011
I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.
(7)
MG2018
12/02/2012
This is a good base recipe and actually comes out pretty decently with reworking (the main reason I'm giving it 4 stars). I combined some of the other reviewers' suggestions for my version. Roasted 1 acorn squash (400 degrees for 45 minutes). Didn't have chiles and skipped #2 (original recipe). Also didn't have leeks and used spring onions instead. Caramelized 1 red and 2 spring onions for about 10-15 minutes and removed. De-glazed pan with sherry. Simmered 1.5 cups of chicken broth and added: baked squash caramelized onion 1 tsp cumin 1 bay leaf fresh ground pepper and pinches of: sage paprika and smoked paprika (or garam masala). Bring to a low boil. Remove bay leaf puree in blender. Return to pot add buttermilk and mix well. Serve with sprinkle of cinnamon.
(1)