Pumpkin-Chili Soup
By: Anonymous
Published: Saturday, February 13, 2010 - 6:47am

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

1 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. 2 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. 3 Combine sour cream, juice, syrup, and cinnamon; chill until used, up to 4 hours. 4 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.