This is one of Dave Lieberman’s recipes from the excellent Dave’s Dinners.
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Ingredients
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3 tablespoons unsalted butter or vegetable oil
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Flesh from a 3- to 4-pound pumpkin, cut into 1-inch cubes
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1 large onion, diced
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3 tablespoons all-purpose flour
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1 quart reduced-sodium chicken stock
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2 chipotle peppers in adobo sauce
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1/2 pound frozen corn kernels
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1/2 cup heavy cream
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5 thyme sprigs
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Salt and freshly ground black pepper
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1 small bunch cilantro, stems removed and leaves roughly chopped
Instructions
- Heat the butter or oil in a large pot over medium heat. Add the pumpkin and onion and cook 5 minutes. Add the flour and stir into the onion and pumpkin. Gradually add the chicken stock, stirring all the while.
- Add the corn, chipotle peppers, cream, and thyme and bring to a simmer. Reduce the heat to low and simmer about 20 minutes, or until the pumpkin is fork-tender but not falling apart. Remove from the heat and season to taste with salt and pepper. Stir in most of the cilantro leaves, reserving some for garnish.
- Ladle the soup into serving bowls and garnish with the remaining cilantro leaves.
- Serves 8-10.
Notes
Dave says “If you can’t find pumpkin … just substitute butternut squash or another sweet, orange-fleshed squash.”
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