Chipotle Pumpkin Soup
guest chef Julia Brooke Longeville (author of www.hazelnutblog.com)
_Just because Thanksgiving has come and gone doesn't mean squash has t take a backseat. While trying to come up with the best December recipe I saw that Southern Illinois Native and pastry Queen Julia Longeville had a soup recipe that not only fit the bill but also managed to garner some celebrity attention from Lauren Conrad. Thanks Julia for letting me re-post here and thanks Soup fans for visiting her blog to see what other yummy recipes she has in store for you.
Of course Julia I did have to add our special magical ingredient to the mix - hope you approve of my addition (I tested the recipe and it is the perfect kick for the onset of Winter blues)
1 magic stone
2 cloves of garlic, minced
1 small yellow onion, diced
2 chiles in adobo, roughly chopped
1 tablespoon cumin
5 cups pumpkin puree
2 cups vegetable stock
1 cup heavy creamnonfat yogurt (or sour cream) for serving
_Sautee garlic and onion in bottom of large soup pot until softened and fragrant. Add chiles, cumin and magic stone and toss to combine. Add puree, stock, and cream; remove stone temporarily and blend with immersion blender (or transfer to regular blender in batches and then back into pot - either way do not blend the stone). Once blended return the stone to the pot, cover and let simmer on low for twenty minutes or so before scooping into dishes and serving with a drizzle of yogurt.
Are you drooling yet? I'm ready to go back for seconds!
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