Pumpkin Guajillo Soup
By Shea Scott
Pumpkin pie and pumpkin bread aren't the only things you can make from a can of pumpkin puree. This soup is kind of a mash up between West African peanut soup and salsa macha. It's easy enough for a weeknight meal, but wouldn't be out of place at a fancy pants dinner party. You could even try leaving the chili peppers out and tell your kids it's just peanut butter soup.
Pumpkin Guajillo Soup
Ingredients
- 2-3 dried guajillo chilis
- 1 Tbsp neutral oil such as canola
- 3/4 cup minced shallots
- 1 tsp garlic minced or grated
- 1/2 cup peanut butter
- 1 15oz can 100% pumpkin puree
- 1 tsp salt
- 1 Tbsp sugar
- 1/2 cup heavy whipping cream
- Limes cut into quarters
Instructions
- Remove the seeds and stems from the chilis and soak in a bowl of boiling water for about 20 minutes until they are pliable.
- Heat the oil in a medium saucepan over medium heat and add the shallots, cooking for 3-4 minutes.
- Add the garlic and cook for about a minute.
- Add the peanut butter, pumpkin puree, salt, sugar, and 2 pumpkin puree cans worth of water.
- Stir until everything is smooth.
- Take the chilis out of the water and add to the pot. If you don't have an immersion blender, you can finely chop the chilis up at this point.
- Bring to a simmer for 15-20 minutes.
- Use an immersion blender until the chilis are cut down to small pieces.
- Take off the heat and stir in the cream.
- Serve with lime quarters and add lime juice and salt to taste.