This recipe is inspired by a bowl of squash soup I had on a blustery day at Barrio. Any kind of orange squash is fine for this: pumpkin, delicata, kabocha, acorn or butternut. In a pinch, canned pumpkin puree gives an acceptable result.
I use El Guapo brand New Mexico chili powder, widely available in Hispanic markets and better stocked national chains. If using a spicier chili powder adjust red chili flakes accordingly or ormit altogether.
Ingredients
2 or 3 cloves of garlic, unpeeled
1 small or half large yellow onion, quartered and sliced
canola oil
1 cup vegetable broth or water
1 cup chopped tomatoes (canned is fine)
1 pound pureed orange squash or canned pumpkin puree
1 teaspoon mild New Mexico chili powder
pinch red chili flakes
4 tablespoons cashew cream or creme fraiche
lime juice
salt
Toasted pumpkin seeds (pepitas) - optional
Method:
Roast the garlic in tin foil in a 350 degree oven for 15 minutes. Peel.
Saute the onion in the oil until translucent.
Put the garlic, onions, tomatoes, broth or water, in blender or food processor and process until the mixture is well combined but still has some texture. Pour the mixture into a saucepan, add the pumpkins puree and stir until well combined. Add the chili powder and chili flakes. Bring to a simmer and simmer for about ten minutes.
Meanwhile make the crema by combining the cashew cream or creme fraiche, lime juice and salt to taste. Stir until thoroughly combined.
Serve the soup hot, garnished with the crema and optional pepitas.
Makes four servings.
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