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Spiced Pumpkin Soup In Roasted Pumpkins

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Los Angeles Times
Related tags
main-dish soups low fat nut free thanksgiving lunch

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Ingredients

From Noelle Carter. Grade B maple syrup is preferred for this recipe; it has a richer flavor and is not as highly filtered as Grade A. The mini pumpkins can be roasted several hours ahead. Place the roasted pumpkins in a 250-degree oven for 5 to 10 minute

2 poblano chiles

4 tablespoons butter, divided

12 mini (12- to 16-ounce) pumpkins

Fine sea salt

Freshly ground black pepper

5 pounds pumpkin such as Sugar Pie or American Pie (2 small or 1 medium)

4 ounces apple wood-smoked bacon, about 3 thick slices, cut into 1/4 -inch dice

1 large onion, cut into medium dice

1/4 cup dry white wine

6 to 7 cups chicken broth, divided

1/2 teaspoon Hungarian paprika

1 teaspoon New Mexico

powder

1/2 cup maple syrup, divided

1 1/2 cups heavy cream

Tabasco sauce to taste

1 bunch green onions , green parts thinly sliced crosswise, the rest set aside for another use

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