Another week closer to Fall weather, and nothing says cooler weather than a rich, creamy roasted poblano soup sprinkled with toasted pumpkin seeds & garnished with Mexican cream-yummy! I love this soup, and I love the fall flavors that it reinforces.
Recipe (yields about 6, 8 oz servings):
6 fresh poblano peppers, rinsed clean, seeded, and rough chop
2 shallots, peeled and roughly chopped
4 garlic cloves, crushed
1 T cumin
1 quart vegetable stock
1-2 cups heavy cream
2 T unsalted butter
Mexican crema for garnish
toasted pumpkin seeds for garnish
Salt & White pepper to taste
In a small stockpot, sweat the poblanos, shallots, cumin, & garlic in the butter until peppers are soft.
When peppers are soft, remove from the heat. In a blender, place half of the pepper mixture with half of the vegetable stock and puree until smooth. Repeat with the other half and strain mixture back into the pot.
Place the pot on the stove on low heat and add the cream to thicken. Season to taste with salt & white pepper.
Serve hot garnished with the pumpkin seeds and mexican cream.
Enjoy!
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