Tomato Head's Roasted Pumpkin and Poblano Soup


¼ cup oil
1 cup onion, diced
1 inch piece of ginger, peeled, chopped
¼ Habanero pepper
1 medium size Poblano pepper, roasted, seeded and peeled
2 cups Roasted Pumpkin
1/3 cup toasted pumpkin seeds
1 tsp salt
2.5 cups water
1 cup heavy cream

In a medium pot, over medium heat, sauté the onion in oil until translucent.  Add ginger, habanero, peeled poblano, roasted pumpkin, pumpkin seeds, salt, and water.  Bring mixture to a boil, then reduce heat and cook for 10- 15 minutes until ginger is soft.  Puree the soup with an immersion blender **.  Add the heavy cream and simmer for 5-10 minutes.  Serve topped with toasted pumpkin seeds.

Serves 4-6 people

** Do not blend hot soup in a traditional blender! If using traditional blender allow soup to cool and then puree the mixture.  Return the mixture to the pot and bring to a boil, then add heavy cream and simmer for 5 – 10 minutes longer.

Presented by Mashati Vafaie, The Tomato Head




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