A new installment in our blog: vegan and vegetarian recipes that are easy, delicious, and seasonal.
This week we’re sharing a simple but deeply satisfying poblano chile soup with lime and pumpkin oil. The ingredients are easy to find, and the whole preparation takes no more than 30 or 40 minutes.
The green poblano chile, native to the Mexican state of Puebla, is relatively mild in heat and flavor. It gives this soup a fresh, smoky flavor with just hint of heat.
Roasted poblano soup with toasted pumpkin seeds
3 large poblano chilies (about 1 pound)
1 tablespoon coconut, olive, or canola oil
1 medium onion, medium dice
2 teaspoons sea salt
2 teaspoons ground cumin
4 cloves garlic, minced (3 tablespoons)
1 potato (8 ounces) peeled and medium diced
4 cups vegetable stock
1 cup unsweetened almond milk or coconut milk
3 tablespoons lime juice (2-3 limes)
¼ cup pumpkin seeds, toasted, for garnish
Pumpkin seed oil for garnish
- Place chilies over open flame or on cast iron pan at medium-high heat. Using tongs to turn them, blacken and blister chilies on all sides.
- Transfer chilies to covered bowl to steam for 10 minutes. When cooled, rub away blackened skin and seed chilies. Rough chop them, and set aside.
- In 2-quart pot over medium heat, add onions, 1 teaspoon of salt and cumin. Sweat onions on low heat until they soften and become translucent. Add garlic and sauté for 1 minute more.
- Add potato, stock, and chilies. Cover pot and bring to boil. Lower heat and continue to simmer until potatoes are soft. Add almond milk and remaining salt. Simmer for another 10 minutes, stirring frequently.
- Puree soup in batches in blender until creamy. Add lime juice. Garnish with pumpkin seeds and pumpkin seed oil.