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pumpkin red chile peppers chicken broth butter onion leeks chicken broth buttermilk cumin bay leaf salt
Viewed: 56 - Published at: 6 years agoIngredients
- 1 medium pumpkin - peeled and cubed
- 6 dried red chile peppers - washed, with stems and seeds removed
- 2 cups chicken broth
- 1 teaspoon butter
- 1 large onion, chopped
- 2 pounds leeks, chopped
- 3 cups chicken broth
- 1 cup buttermilk
- 1 teaspoon cumin
- 1 bay leaf
- salt and ground black pepper to taste
Method
- Preheat oven to 425 degrees F (220 degrees C).
- Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
- Combine the peppers and chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
- Melt the butter in a large stockpot over medium heat.
- Cook the onions in the butter until they caramelize, about 45 minutes.
- Remove caramelized onions and cook the leeks in the pan for 10 to 15 minutes.
- Mix the baked pumpkin, chicken broth with peppers, caramelized onions, 3 cups chicken broth, buttermilk, and cumin in with the leeks.
- Add the bay leaf.
- Season with salt and pepper; simmer 10 minutes.
- Remove the bay leaf before serving.
- Serve either hot or chilled.
