Prep 25 mins
Cook 30 mins
This was in our newpaper today and it sounded so good I wanted to share. I will be making it soon. The recipe is from the "Georgia Grille" an awesome little restaurant in Atlanta.
- 1⁄4 cup vegetable oil
- 2 cups onions, diced
- 2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed
- 6 large potatoes, peeled and diced
- 3 cups pumpkin puree
- 6 cups chicken stock
- 2 cups heavy cream
- 1⁄2 cup hickory-smoked poblano peppers or 1⁄2 cup roasted poblano pepper, diced
- 2 teaspoons cumin
- 2 teaspoons salt
- In a stockpot, heat the oil and saute the onions and jalapenos.
- Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
- Add the pumpkin puree.
- Whisk in the chicken stock and boil for 2 minutes.
- Reduce heat and simmer until potatoes are tender, about 20 minutes.
- Stir in cream and poblano peppers, cumin and salt and cook until heated through.
- For faster prep time use the pulse button on your food processor to puree the jalapenos and dice the onions and potatoes and poblano peppers in small batches.
- Consistency may be adjusted with cream, stock, or pumpkin puree.
Okay I finally got around to making this and it is delicious! I used one dried Ancho chili pepper that I reconstituted in hot water and then diced. Also I used half and half instead of cream. This has a nice little kick to it and is really very tasty. Very easy to make as well.