Total Time
55mins
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.

Ingredients Nutrition

  • 14 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
  • 12 cup hickory-smoked poblano peppers or 12 cup roasted poblano pepper, diced
  • 2 teaspoons cumin
  • 2 teaspoons salt

Directions

  1. In a stockpot, heat the oil and saute the onions and jalapenos.
  2. Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
  3. Add the pumpkin puree.
  4. Whisk in the chicken stock and boil for 2 minutes.
  5. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Stir in cream and poblano peppers, cumin and salt and cook until heated through.
  7. 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.
  8. Consistency may be adjusted with cream, stock, or pumpkin puree.

Reviews

(1)
Most Helpful

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.

Babs in Toyland November 20, 2002

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