Pumpkin, it's not just for pumpkin pie anymore! Serve up a warm bowl of chicken enchilada pumpkin soup for dinner tonight.
It's that time of year again, pumpkin time! With pumpkins all around, we have the perfect excuse to prepare some pumpkin soup! And this is where the recipe goes from tasty to delicious. My twist on this recipe is the added Mexican flavors, like chile ancho, fire-roasted tomatoes and crispy tortilla strips. I enjoy the flavors of a savory pumpkin soup any time of the year, but especially on a crisp fall evening. Pumpkin is not just for pie anymore. If you love squash, you will enjoy pumpkin in savory recipes s well. Adding pumpkin is a nice way to introduce your friends and family to new flavors. Make sure to try my Mexican twist on pumpkin soup next time you are in the mood for something fun and tasty!
Place the chile ancho, onion and garlic in a sauce pan. Cover with water and bring to a boil. Reduce heat and simmer for 6-7 minutes.
Using a slotted spoon, add the chile ancho, onion and garlic to the blender. Add 4 cups of broth, pumpkin puree, fire-roasted tomatoes, cumin, cinnamon, clove, salt and pepper to the blender. Blend on high until smooth.
Transfer to a pot and heat to medium heat. When it comes to a boil, reduce the heat. Taste for salt and pepper. Cook for 10 more minutes.
To plate, add some shredded chicken and cheese to the bottom of each bowl. Ladle hot soup on top. Garnish with tortilla strips, sour cream, green onions and hot sauce,
You can substitute fresh pumpkin for your favorite squash in any savory recipe. If using canned pumpkin for savory recipes, make sure you are using pure pumpkin and not pumpkin filling for pie.