Pumpkin soup recipe

My Dad gave me this excellent Mexican Pumpkin Soup recipe. It involves some prep and handling peppers (use gloves, don’t inhale them when you’re roasting them, you will need a blender) but the results are worth it! It’s actually not too spicy at all as Ancho peppers are mild, so fear not!

1 dried Ancho pepper
1 onion
1 can pumpkin
1 48 oz can of chicken stock
1 cup white wine (cooking wine is OK) or rose
some butter or margarine

Roast the pepper on the stove, after removing the seeds and membranes. Roast both sides of the chile pepper, then place it in a bowl with some boiling water. About 1/2 cup should work. Let it sit in the water for 1/2 hour, then place the
water and chile in a blender and whirr. Chop the onion, and saute it in a
soup pot in some butter or shortening. Add pumpkin and saute it until it’s dry. Add the blended chile pepper/water mixture, and saute until it gets almost dry, deglase the pan with some wine (white or rose) – about 1 cup. Then add about 1 large can (48 oz) of chicken stock, and turn the heat down. You can add a grated carrot for extra color and substance. Simmer for about 1/2 hour. Serve with croutons and some sour cream, or tofu sour cream.