Pumpkin Chile Vichyssoise Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Dec. 1, 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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Cooking Level: Intermediate

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Reviewed: Nov. 5, 2011
I'm really stumped as to why this recipe has 5 stars... these directions are written rather poorly.
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Cooking Level: Expert

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Reviewed: Nov. 2, 2011
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.
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Cooking Level: Expert

Reviewed: 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.
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