To give the soup a smoke aroma and pungent taste, Marcel Valladolid uses chipotle pepper in adobo sauce. But to balance sharpness, before serving, she adds a little to each plate sour cream sauce.
* Chipotle pepper is a smoked dried jalapeno. He happens dried, pickled or canned “in adobo sauce”, which made from ground chili, herbs, vinegar and spices. Sauce over softer than the chipotle itself, and it can be used instead of these peppers so that the dish is not so spicy. Dried or canned chipotle easy to find in most specialized stores.
Nutrition value of one serving: (total 6) Calories 160, total fat 10 g., saturated fats g., proteins 5 g., carbohydrates 14 g., fiber g., cholesterol mg., sodium mg., sugar g. Share with friends: 
Time: 1 hour. 45 minutes Difficulty: easy Portions: 6 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 medium nutmeg squash (cut in half, remove seeds, Rinse)
- 3 tbsp. l olive oil, portioned
- Salt and freshly ground black pepper
- 1 chopped medium onion head
- 2 chopped celery stalks
- 2 chopped carrots
- 2 minced cloves of garlic
- 6 tbsp. chicken stock, portioned
- 2 tsp chopped canned chili peppers in adobo sauce *
Recipes with similar ingredients: nutmeg pumpkin, carrots, celery, onions, garlic, chipotle pepper in adobo sauce, sour cream
Recipe preparation:
- Preheat the oven to 205 ° C. Lubricate a pumpkin slice 1 tbsp. l olive oil, salt and pepper to taste. Lay out on baking sheet and bake until soft, about 45 minutes. Remove from oven and cool.
- In a large heavy pan, setting it to a moderately strong fire, add the remaining olive oil, onion, celery and carrots, sprinkle with a pinch of salt. Fry until soft for about 10 minutes. Add garlic and cook for 2 minutes. Scrape the pulp of nutmeg pumpkin into the pan and mix. Add 4 tbsp. chicken stock and bring to a boil. Reduce heat to low, cover and cook at a low boil until the vegetables are very soft, about 30 minutes
- Turn off the heat and gently mash the soup with a hand blender to uniformity. If necessary, add the remaining broth to desired consistency. Stir in 2 tsp. chipotle peppers in soup, salt and pepper to taste.
- In a small bowl, mix 1 tsp. pepper chipotle with sour cream. Season with salt and pepper to taste. Pour the soup into plates. AT put a spoonful of sauce each and serve. Tips: Cook this spicy mashed soup for lunch or cool Autumn evening. Or pour portionwise into low glasses and serve as an original snack.
