Pumpkin Chile Vichyssoise

Pumpkin Chile Vichyssoise

APERSONS

"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."
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Ingredients

2 h 25 m servings 209 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 209 kcal
  • 10%
  • Fat:
  • 2.3 g
  • 4%
  • Carbs:
  • 44.3g
  • 14%
  • Protein:
  • 7.5 g
  • 15%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 909 mg
  • 36%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

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  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.

Footnotes

  • Cook's Note:
  • If soup is too thick, thin with broth or buttermilk to taste.

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Reviews

Read all reviews 4
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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 ...

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 ...

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. Ro...

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