Cooking Light: October 2016: Pumpkin Feature
Photographer: Iain Bagwell,Food Stylist: Chelsea Zimmer,Prop Stylist: Thom Drive
Ingredients
2 tablespoons olive oil 2 cups chopped onion 3 garlic cloves, chopped 4 cups (1/2-in.) cubed peeled fresh pumpkin or butternut squash (about 1 lb. 2 oz.) 1 large Granny Smith apple, cut into 1/2-in. cubes 1 finely chopped seeded chipotle chile canned in adobo sauce 1/2 teaspoon ground cinnamon 1/4 teaspoon salt 3 cups unsalted vegetable stock (such as Swanson) 1 ounce thinly sliced and slivered Spanish chorizo 1/4 cup water
How to Make It
Step 1
Heat oil in a large saucepan over medium heat; swirl to coat. Add onion; cook 5 minutes, stirring occasionally. Add garlic; cook 2 minutes. Add pumpkin, apples, chopped chile, and salt; cook 5 minutes, stirring often. Add stock; bring to a boil. Reduce heat to medium-low; simmer 25 minutes or until pumpkin and apples are tender.
Step 2
While soup cooks, place chorizo in a small skillet, and cook over medium-low heat until crisp.
Step 3
Place half of pumpkin mixture in a blender, remove center piece of blender lid (to allow steam to escape). Secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters); blend until smooth. Place soup in a bowl. Repeat procedure with remaining pumpkin mixture. Pour in water, and reheat in pan if needed. Divide soup evenly among 8 bowls; sprinkle evenly with cooked chorizo.
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