Pumpkin Chile Vichyssoise Food
PUMPKIN CHICKEN CHILI
Provided by Katie Lee Biegel
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a Dutch oven over medium heat. Add the onion and Fresno and cook, stirring often, until the onions are translucent and tender, 5 to 6 minutes. Stir in the garlic, chili powder, cumin and bay leaf and cook until the spices are fragrant, 1 to 2 minutes. Add the pumpkin puree, then stir and cook until it starts to bubble and brown a bit, 2 to 3 minutes. Add the shredded chicken and season with salt and pepper. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pan. Bring to a low boil, then reduce the heat to a simmer and let simmer, stirring occasionally, 1 hour. Stir in the beans and corn and continue to simmer, uncovered, until the liquid has reduced and the chili is thick, about 30 minutes. Cut pumpkins out of the cheese slices with a pumpkin-shaped cookie cutter. Using a paring knife, give each pumpkin eyes, a nose and a mouth to resemble a jack-o'-lantern. Ladle the chili into bowls and top with the cheese pumpkins. Serve with the Greek yogurt, scallions and tortilla chips.
PUMPKIN CHILE VICHYSSOISE
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.
Provided by APERSONS
Categories Pumpkin Soup
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 44.3 g, Cholesterol 7.6 mg, Fat 2.3 g, Fiber 4.7 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 908.5 mg, Sugar 13.4 g
PUMPKIN CHILI
Make and share this Pumpkin Chili recipe from Food.com.
Provided by southern chef in lo
Categories Onions
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Brown the ground beef and pour off grease.
- Add the rest of the ingredients to the pot, stirring well. Simmer for 1 to 2 hours.
- Serve with crackers, hot bread, or garlic bread.
PUMPKIN CHILE VICHYSSOISE
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.
Provided by APERSONS
Categories Pumpkin Soup
Time 2h25m
Yield 6
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- 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.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 44.3 g, Cholesterol 7.6 mg, Fat 2.3 g, Fiber 4.7 g, Protein 7.5 g, SaturatedFat 0.9 g, Sodium 908.5 mg, Sugar 13.4 g
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