Clam Pumpkin Soup with an Ancho Floater
November 18, 2013
First I cooked the pumpkin seeds as a crunchy topper.
Lots of onions with a little bacon.
Get the onions really really browned before adding the carrot and celery.
Chicken stock in. You can see the anchos steeping in the background. They just get blended up smooth.
Simmer off the pumpkin until it is nice and tender.
Blended nice and smooth. Then cook the clams right in there.
Pumpkin soup down, then spoon the ancho floater on top. Pop a couple clams in there and top with the pumpkin seeds.
Very savory soup with a nice ocean flavor from the clams. The sweet pumpkin soup perfectly offset the spicy ancho.
Clam Pumpkin Soup with an Ancho Floater
For: 6
- Pumpkin Clam Soup
- 1 Small Sugar Pumpkin
- 3 Large Onions
- 4 Strips Bacon
- 2 Large Carrots
- 2 Celery Stalks
- 1 Clove Garlic
- 2 Quarts Chicken Stock
- 20 Clams
- Salt and Pepper
- Ancho Floater
- 6 Dried Ancho Chiles
- 1 Clove Garlic
- 2 Tablespoons Worcestershire Sauce
- 2 Teaspoons Paprika
- 1 Quart Chicken Stock
- 1 Cup Cream
- Salt and Pepper
Instructions
- Dice up the pumpkin, chop all the ingredients. Saute the onion with the bacon and some olive oil until the onion becomes very browned, about a half hour. Add in the carrot and celery and cook about 10 more minutes. Add the garlic and cook 2 minutes. Add the pumpkin and the stock and simmer for a half hour or until the pumpkin is tender. Blend with a stick blender until smooth. Bring to a simmer and just before serving, drop in the clams. Cook for about 5 minutes until the clams fully open.
- Remove the stems and seeds from the chiles. Add everything but the cream to a pot and bring to a simmer. remove from heat and allow to steep for about a half hour. Puree with a stick blender. Stir in the cream. If it isn't quite smooth, blend it again. Serve the pumpkin soup and spoon the ancho on top. Top with cooked pumpkin seeds.