Pumpkins are a big part of Mexican cuisine and you will find them being used in many great Mexican recipes. Here we have a delicious soup which is perfect as a winter warmer with delicious flavours of Chipotle, Ancho Poblano and Mexican cinnamon. If you're looking for an extra chilli kick you can add some extra Chipotle and perhaps a few Habanero flakes.
Time
Approx 45 minutes
Instructions
Preheat oven to 200°C
Soak Ancho Poblano and Chipotle in boiling hot water and put to one side
Chop garlic, carrot, onion and celery and put to one side
Cut pumpkin in half and remove all seeds, then cut each half vertically into 3 strips into. Place the pumpkin sections into a roasting pan, drizzle with olive oil and roast for about 20 minutes, remove from oven and allow to cool for 5 minutes
While the pumpkin is roasting, put the butter into large non-stick pan and place over a medium to high heat, adding chopped garlic, carrot, onion and celery. Fry the vegetables for about 5 minutes stirring occasionally
Then add the vegetable stock, cover and simmer for about 20 minutes.
Add the cinnamon, ginger, black pepper and allspice to the soup.
With a tablespoon scrape all of the pumpkin flesh away from the skin and blend to a smooth texture. It's much easier to use a hand held blender if you have one. Add 350-400g of this to the soup and stir in well.
Drain chillies and blend to a smooth-ish texture with about 2 tablespoons of the soaking water
Add the chillies to the soup and then blend everything together until smooth.
