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