I'm guessing you're starting to plan for your Thanksgiving feasts. I like to make a serving or two of soup and pour it into shot glasses as an appetizer. It's also an easy way to use up some of the pumpkin puree we always have leftover. The chili powder helps cut through the richness of the pumpkin.
Serves: 2, or 6 as appetizer Time: 35 minutes Difficulty: Moderate
- 1/2 onion, diced
- 1 rib celery, diced
- 2 tsp. ancho chili powder
- 1 bay leaf
- 14 oz. pumpkin puree
- 2 c. stock
- salt, pepper, oil
Heat a light layer of oil in a pot. Add the onion and celery and season with salt. Let them soften for 5-6 minutes.
Add in the adobo chili and pumpkin puree, season with pepper, and whisk in the stock. Season again with salt and pepper to taste. Toss in the bay leaf and let it simmer for 25 minutes.
Remove the bay leaf and puree the soup. Pour into bowls or shot glasses to serve.