This soup has it all…………a creamy blend of subtle hint of cinnamon and nutmeg with a warm kick with chipotle pepper and cumin. I thought of mole sauce when I was making it, wanted a nutty chile undertone. The nutty comes in the form of the browned butter used to bake the pumpkin, and the pumpkin flour seeds that act as garnishes. And just because I can, I dropped some semi sweet chocolate into it. Because everything is better with chocolate.
This is a perfect course for a holiday, Autumn/Fall or even Christmas meal.
Preparing the Pumpkins
Use only sugar or Cinderella pumpkins for they have the best texture and taste. I find that the 2-3 pound ones have a better flavor.
Preheat oven to 375.
Cut the top of stem off, and quarter the pumpkin. Remove the seeds with a spoon. Using a fork or kabob or anything…
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