Clam Pumpkin Soup with an Ancho Floater
November 18, 2013










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.