Tacohuaco

Roasted pumpkin soup

Cozy and warm, especially spiced with dried jalapeño and habanero flakes. The best choice for lunch in autumn and winter, when the weather is gray and grumpy. It takes some time to prepare (mainly to roast the pumpkins) but it’s definitely worth it!

Ingredients

Yields 3 portions

  • 2 kg of whole pumpkins
    about 2 medium ones
  • 10 g of butter
  • 1 medium onion
  • 1 pinch of ground cinnamon
  • 1 pinch of ground nutmeg
  • 1 pinch of ground cumin
  • ½ l of homemade or low-sodium canned chicken stock
  • 2 tablespoons of maple syrup
  • olive oil
  • salt
  • freshly ground black pepper
  • dried chilies

You will need

  • blender
  • oven

Directions

Before you start: unfreeze chicken stock if frozen.

  1. Preheat oven to 180°C. Line a baking sheet with parchment paper.
  2. Prepare the vegetables. Pumpkins: halve lengthwise, scoop out and discard the seeds using a large spoon. Onion: finely dice.
  3. Put the pumpkins onto the baking sheet, cut side up. Rub all over with the olive oil and season with salt and pepper.
  4. Roast until the flesh is completely tender and shows no resistance when a sharp knife is inserted into it, about 1 hour. Remove from the oven, and cool down.
  5. While the pumpkins are cooling, melt the butter in a large pot over medium-high heat.
  6. Add the onion to the pot. Cook, stirring frequently, until softened but not browned, about 4 minutes.
  7. Add the cinnamon, nutmeg, and cumin to the pot, and stir until fragrant, about 30 seconds.
  8. Add the chicken stock to the pot.
  9. Using a large spoon, carefully scoop out the roasted pumpkin flesh (or peel the skin) and transfer it to the pot. Add enough water to barely cover the pumpkin and bring to a simmer.
  10. Puree the soup using a blender until completely smooth. Add more stock or water to achieve desired consistency.
  11. Stir in the maple syrup, and season with salt, black pepper, and dried chilies. Serve.

Notes & tips

A mix of pumpkins and winter squashes works best for this recipe. For dried chilies, we prefer a mix of jalapeño and habanero flakes.

This recipe is based on J. Kenji Lopez-Alt’s book “The Food Lab: Better Home Cooking Through Science”