Pumpkin Soup With Red Chile Sopa Calabaza Con Chile Rojo Food

ROASTED PUMPKIN SOUP WITH CHIPOTLE CREAM

Steps:

• Preheat the oven to 375 degrees F.
• Halve the pumpkin from top to bottom and place it, cut side down, on an oiled baking sheet. Bake until the pumpkin can be easily skewered, 45 to 60 minutes. Cool for about 20 minutes.
• With a spoon, remove the seeds and discard. Scrape the pulp and reserve. Discard the skin. Melt butter in a soup pot over medium heat. Add the bacon and onions and cook, stirring occasionally, until the onions are soft and the bacon is just turning golden, about 7 minutes. Add the pumpkin and stock and simmer until the pumpkin falls apart, about 30 minutes. Let cool for about 20 minutes.
• In batches, puree the soup in a blender on high speed, 3 minutes per batch, until very smooth. Strain through a fine mesh into a clean soup pot and add the cream, orange juice and nutmeg.
• Season, to taste, with salt and pepper. If the soup is too thick, correct the consistency with additional water or stock. Chop 1 tablespoon chipotle pepper. Whip 1 cup cream to soft peak. Stir peppers into cream. Ladle the hot soup into bowls. Spoon dollop of chipotle cream into soup.

PUMPKIN SOUP WITH RED CHILE (SOPA CALABAZA CON CHILE ROJO)

Steps:

• Place the peeled pumpkin pieces and bay leaves in a large heavy pot or Dutch oven. Pour enough water to completely cover the pumpkin. Cover the pot, bring to a boil, reduce the heat to medium and cook for 45 minutes or until the pumpkin is soft. Drain the pumpkin, remove the bay leaves. Let the pumpkin cool and reserve.
• Heat oil in a heavy soup pot, add the onion and cook over low heat for 3-4 minutes or until just soft, add the garlic and parsley and cook another 1-2 minutes. Place the pumpkin, in 2 or 3 batches in a blender or food processor. Add a little of the chicken broth each time and blend until smooth. Add the onion, garlic and chile flakes to the last batch.
• Pour the mixture back into the soup pot, add the rest of the chicken broth, salt, pepper, allspice and chocolate and cook over low heat, stirring occasionally, until warmed through.
• Garnish with the chopped parsley and serve.

HOW TO MAKE PUMPKIN SOUP IN A PUMPKIN SOUP BOWL

Steps:

• Heat a large pot over medium heat. Saute bell pepper, onion, and garlic in butter until soft (about 5 minutes). Let cool. Blend until pureed.
• In the large pot, add back in pepper/onion puree. Add red chile, maple syrup, chicken broth, pumpkin, heavy whipping cream, cream cheese, salt, and pepper. Heat to a simmer. Simmer for 20 minutes.
• Serve warm in a pumpkin soup bowl (optional). Garnish with chopped pecans, cilantro, and toasted pumpkin seeds.
• Preheat oven to 400 degrees.
• Cut the top off the pumpkin. Clean out all seeds and insides of the pumpkin.
• Spread cream cheese on the inside of the pumpkin.
• Place pumpkin on a baking sheet and bake for 20-30 minutes.
• Add soup to the pumpkin bowl to serve.

IRMA'S RED ENCHILADA SAUCE (SALSA DE CHILE ROJO)

Steps:

• Preheat oven to 375°F.
• Place chiles on a wire cooling rack on a baking sheet.
• Roast 4-5 minutes, NO MORE THEY"LL TURN BITTER!
• Let them cool to touch.
• Cut tops off, split in two with a sharp knife.
• Remove seeds and veins, the soft part that holds the seeds.
• Cover with boiling water, let steep an hour.
• Remove each half to a platter and scrape the pulp with the edge of a spoon. After handling chiles wash your hands with warm water and baking soda to nutralize the chile juice. It's an acid. You can safely wash your eyes too.
• Combine all ingredients including the water in a sauce pan.
• Bring to a simmer, simmer for 15 minutes.
• Stirring occasionly.

MOJO ROJO

Steps:

• Put vinegar, oil, garlic, cumin seeds and oregano in a blender; pulse until well blended.
• Add bell pepper and almonds; pulse until completely pureed.
• Add bread, paprika, cayenne and salt; pulse until smooth.
• If the sauce seems thick, thin with a little water.
• Note: Mojo will keep, covered in the refrigerator for up to 4 days.
• If it separates a little, drain off liquid.

PUERCO PERDIGADO CON CHILE ROJO (BRAISED PORK WITH RED CHILE SAU

Steps:

• Trim and discard fat from meat and cut into 1-inch cubes.
• In a wide frying pan, heat oil over medium-high heat; add meat a few pieces at a time and cook until lightly brown. Push to sides of pan.
• Add onion, garlic, chili powder, cumin, and oregano; cook until onion is limp.
• Stir in water, sugar, salt, and tomato paste; simmer, covered, until pork is fork tender (about 1 hour).
• Skim off fat and discard.
• Stir in cream and cook, stirring, until mixture boils.
• Turn into a serving dish and garnish with pumpkin seeds.
• To serve, fill warm tortillas with meat and garnish with avocado, tomato, and sour cream. Offer lime to squeeze over servings.

CHILE ROJO

Steps:

• Place all ingredients into a sauce pan except for salt. Cover the chiles with water and bring to a boil. Cover and continue to boil for 15 minutes.
• Drain the water and add the ingredients including the salt to the blender. Add in 1/2 cup fresh water and blend on high for 5 minutes.
• Add 1 tbsp oil into the empty sauce pan you used to boil the chiles. Pour in the red chile and cook on medium heat for 10 minutes stirring occasionally and adjusting salt to taste.