Recipe by APERSONS
"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."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
pumpkin - peeled and cubed
dried red chile peppers - washed, with stems and seeds removed
salt and ground black pepper to taste
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.
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.
I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Chile Vichyssoise
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 197
** Calories from Fat: 17
End summer with a bang with festive Labor Day recipes.
Send them to school with good-for-you food that’s tasty, too.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!
See how to make delicate pumpkin pancakes.
This creamy pumpkin soup is a fall favorite.
Pumpkin puree and pumpkin pie spice do wonders for this beef and bean chili.