Serves 4



1 large poblano pepper

3 tablespoons olive oil, divided

2 tablespoons garlic, minced

1 small (about 1 cup) yellow onion, diced

3 cups pie pumpkin, cooked.

1 teaspoon cumin

1/4 teaspoon nutmeg

1/8 teaspoon cayenne pepper

1/2 teaspoon salt

¼ teaspoon black pepper

1 bay leaf

1 quart vegetable stock

Yogurt or sour cream to garnish




Preheat oven at 400 degrees. Cut pumpkin in half, remove seeds. Place on a parchment or foil lined sheet and bake until tender, about 30 minutes. Remove from oven, set aside. Once cool to the touch, peel skin and rough chop.


Turn oven to broil, toss poblano pepper in 1 tablespoon of the olive oil. Roast pepper (use the same lined sheet pan) until blistered and the pepper starts to collapse, rotating frequently. Place in a plastic bag and allow to cool.


In a dutch oven or medium sized soup pot, heat remaining olive oil to medium-high heat. Add onions, sauté until tender 3-5 minutes.


Add garlic, pumpkin, salt, pepper, cumin, nutmeg, and cayenne pepper. Stir to incorporate.


Peel and deseed pepper. Add the pepper, bay leaf, and stock to the pot. Bring to a simmer, cover, and cook 15-20 minutes. Remove bay leaf.


Carefully puree soup until very smooth. Adjust seasoning if needed.