Pasilla peppers are a little bit sweet, a little bit spicy…but just a bit. These dark green peppers add great earthy flavor to dishes and are a delicious addition to this creamy, roasted tomato soup.
Do you still have roast turkey or chicken in the fridge? Here’s a great way to use it up and have the soup two-ways throughout the week.
I am always more liberal with my spices than what I share in recipes. This is because not everyone has the same tastes. Start with what’s listed and add more until you like the way it tastes to you.
Sort through the peppers at your local market and try to find fresh pasilla peppers. They are dark green and earthy tasting. Ancho or poblano will also work. And, if you can’t find any of these, a use a green bell pepper and a can of diced green chiles.
Make your own pumpkin puree or use a small can full from the store.
Saute onions for about 5 minutes and then add in the garlic, peppers, and spices. Stir until just tender.
Stir in tomatoes (I used canned, fire-roasted, diced tomatoes) and liquid (soup stock or water), bring to a boil, reduce heat and then simmer. Optional: Add chopped roast turkey or chicken a few minutes before the soup is done to heat it through.
Serve garnished with fresh cilantro.
Pumpkin Pasilla Soup: Vegetarian or Turkified
Ingredients
- 1 Tbsp olive oil
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1 pasilla pepper, chopped (alternatively, 1 green pepper, chopped and 1 4-ounce can of diced green chilies)
- 1 28-oz can fire-roasted chopped tomatoes or 4 ripe tomatoes, chopped
- 1 cup of pureed pumpkin (see Nov 8 post for how to make it from scratch)
- 3 cups water or stock (+ more as needed)
- 1 Tbsp cumin
- 1 tsp chile powder
- Optional: 2 cups chopped roast turkey or chicken
Instructions
- Pre-heat soup pot to medium-high heat. Add olive oil to pot and coat bottom of pot evenly.
- Add onion and sauté for 5 minutes.
- Add garlic, peppers, and spices and sauté for 3 minutes longer.
- Add 3 cups of the water or stock. Stir and bring to a boil. Reduce heat, cover, and simmer for 15 minutes.
- (Optional: Add in chopped turkey or chicken about 5 minutes before soup is done – long enough to heat through).
- Remove from heat and let soup sit covered for a couple of minutes before serving. Garnish with fresh cilantro, if you like.