Pumpkin-Chili Soup

Photo: flickr user Greencolander

Ingredients

1 Leek (3/4 lb.)

1 Fresh poblano chili (3 oz.)

1 Dried ancho chili (3/4 oz.)

1 tablespoon Olive or salad oil

6 cups Chicken or vegetable broth

cup Sour cream

teaspoon Fresh lime juice

teaspoon Maple syrup

teaspoon Ground cinnamon

1 can (16-oz.) pumpkin

cup Honey

1 tablespoon Minced fresh sage

1 tablespoon Thyme leaves

Salt and pepper

Cilantro sprigs

Preparation

Trim root end of leek and tough parts of green tops, and discard; use only very tender green section. Slice leek crosswise into 1-inch pieces; pull layers apart and rinse away grit. Rinse poblano and ancho chilies; remove and discard stems. Cut both chilies open; rinse out seeds. Chop separately.

To a 5- to 6-quart pan over high heat, add oil. When hot, add leek and poblano chili. Saute vegetables until tinged brown, about 5 minutes; add ancho chili during the last minute. Add broth, cover, and simmer to blend flavors, about 30 minutes.

Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4 hours.

In a food processor or blender, puree vegetables and broth, pumpkin, honey, sage, and thyme until smooth. (If making ahead, chill covered up to 2 days.) Return puree to pan; heat over medium-high heat until hot. Season to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish with a swirl of cinnamon-maple cream and cilantro.