with Guajillo Chiles and Cilantro
Perfect for a chilly autumn evening.
2 Tbs olive oil
1 small onion, finely diced
1 clove garlic, minced
1 carrot, finely diced
1 lb peeled & seeded pumpkin, cubed
2 Guajillo chiles, seeded and crumbled
Kosher salt & pepper, to taste
1 bay leaf
1/4 tsp chile powder
1/4 tsp smoked paprika
1/4 tsp ground cumin
1/4 tsp ground coriander
3-4 cups cups vegetable or chicken stock
1/2 cup cream
Cayenne pepper, to taste, optional
Fresh cilantro, to garnish
Place soup pot over medium heat; drizzle in oil. Add onion, garlic, carrot, pumpkin, chiles and salt; saute until vegetables begin to soften. Increase heat to medium-high and add bay leaf and spices; saute until fragrant, about 30 seconds. Stir in 3 cups of the stock; bring to a boil. Reduce heat and simmer until vegetables are tender.
Remove bay leaf and ladle soup into blender; puree in batches, transferring to clean soup pot. Return to stove, stir in cream, and bring to boil. If soup is too thick, add more stock. Season to taste with salt, pepper and cayenne, if desired. Garnish with cilantro.