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Ancho Pumpkin Soup

Ancho Pumpkin Soup

Enjoy the delicious Ancho Pumpkin Soup, which combines the rich flavors of toasty ancho and pumpkin. This mouth-watering soup is made using Custom Culinary® Gold Label Mirepoix Base, Custom Culinary® Master's Touch® Ancho Flavor Concentrate, and Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter. Top it off with Toasted Chipotle Pepitas, Southwest Bread Croutons, and a drizzle of Ancho Infused Chili Oil for an added burst of flavor.

Made with

  • Gold Label Mirepoix Base
  • Master's Touch® Ancho Flavor Concentrate
  • Chef's Own® Cream Soup & Sauce Starter

Chef's Tip

Substitute fried tortilla strips for Southwest Croutons. Add Grilled Asparagus, Fajita Style Pepper Strips. Top with Protein - Crab, Rotisserie Chicken or Chorizo. Substitute any of the Masters Touch® Flavor Concentrates for Ancho for Authentic Signature versions.

What You'll Need

Yield: 1 serving

Amount Ingredients
  Ancho Pumpkin Soup:
2 oz. Vegetable Oil
1-1/2 cups Onion, Medium Diced
2 tsp. Garlic, Minced
1 Gallon Water, Hot
1/4 cup Custom Culinary® Gold Label Mirepoix Base
1/4 cup Custom Culinary® Master's Touch® Ancho Flavor Concentrate
10 oz. (1/2 pouch) Custom Culinary® Whisk & Serve® Cream Soup and Sauce Starter
1 quart Pumpkin Puree, Canned
  Garnish:
1 Tbsp. Toasted Chipotle Pepitas (Pumpkin Seeds) – See Recipe
1-1/2 oz. Southwest Bread Croutons – See Recipe
1 Tbsp. Ancho Infused Chili Oil Drizzle – See Recipe

Preparation

  1. In a 2 gallon soup pot, over medium high heat, sauté onions on olive oil 2-3 minutes until tender.
  2. Add Garlic and cook 30 seconds.
  3. Add water, Gold Label Mirepoix Base and Master's Touch® Ancho Flavor Concentrate; whisk to dissolve.
  4. Add Whisk & Serve® Cream Soup and Sauce Starter and whisk until fully blended. Cook 1-2 minutes until fully thickened, stirring occasionally.
  5. Add pumpkin puree and blend evenly.
  6. Reduce heat and simmer 8-10 minutes, stirring occasionally
  7. Serve (1 Portion): Ladle 6 ounces of hot Ancho Pumpkin Soup into a bowl and garnish with Toasted Chipotle Pepitas, Southwest Bread Croutons and a drizzle of Ancho Infused Chili Oil.