Popular
Latest From the Show
11031_Pumpkin Soup
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
How to Make Sesame Cookies | Buddy Valastro
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Shrimp Burgers | Jacques Pepin
How to Make Spanakopipasta | Rachael Ray
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
Ingredients
- 3 poblano peppers
- 2 1/2 pounds pumpkin (I use 1/2 cheese pumpkin), peeled and seeded
- Olive oil spray
- Salt
- 2 tablespoons EVOO – Extra Virgin Olive Oil, plus a drizzle
- 4 shallots, chopped
- 4 cloves garlic, chopped
- 1 large bay leaf
- A few sprigs each of thyme and sage
- Pepper
- A few grates nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon (1/3 palmful) ground coriander
- 1 teaspoon (1/3 palmful) ground cumin
- 1/4 cup maple syrup
- 6 cups vegetable stock
- A handful flat kale, stripped and very thinly sliced
- 1/2 lemon
- Pepitas, toasted, for garnish
Yield
Serves: 4
Preparation
Broil peppers or char over an open flame on a gas burner. Place peppers in a bowl and cover with foil. Let cool then seed, peel and coarsely chop.
Preheat oven to 425°F.
Dress the pumpkin with olive oil spray and salt; roast to tender, about 20-25 minutes.
Heat EVOO in a soup pot over medium-high heat; add shallots, garlic and herbs. Stir 3-4 minutes to soften; add spices and toast 1 minute. Add pumpkin and break it up the pieces with a spoon. Add syrup, chopped poblanos and stock, and bring to a boil.
Remove soup from heat and purée with stick immersion blender then simmer 20 minutes.
Add kale to soup or dress raw kale with lemon, EVOO, salt and pepper to garnish. Serve in shallow bowls and top with pepitas.
MORE:
Penne and Roasted Squash with Pumpkin Seed Pesto
Holiday Starter or Souper Supper: Creamy Butternut Soup
Pumpkin, Cheddar and Chipotle Soup