Pumpkin Chile Vichyssoise Recipe - Allrecipes.com

Pumpkin Chile Vichyssoise

Recipe by  

"Sweet pumpkin, smoky chilies, 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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr 5 mins

    1 hr 20 mins


  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 the peppers and chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
  4. Melt the butter in a large stockpot over medium heat. Cook the onions in the butter until they caramelize, about 45 minutes. Remove caramelized onions and cook the leeks in the pan for 10 to 15 minutes. Mix the baked pumpkin, chicken broth with peppers, caramelized onions, 3 cups chicken broth, buttermilk, and cumin in with the leeks. Add the bay leaf. Season with salt and pepper; simmer 10 minutes. Remove the bay leaf before serving. Serve either hot or chilled.
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Reviews More Reviews

Sep 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.

Oct 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.


5 Ratings

Nov 08, 2011

I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.

Dec 01, 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.


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  • Calories
  • 197 kcal
  • 10%
  • Carbohydrates
  • 43.5 g
  • 14%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.9 g
  • 3%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 6.7 g
  • 13%
  • Sodium
  • 147 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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