Pumpkin Chile Vichyssoise Recipe

Name: Pumpkin Chile Vichyssoise
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 medium pumpkin - peeled and cubed; 6 dried red chile peppers - washed, with stems and seeds removed; 2 cups chicken broth; 1 teaspoon butter; 1 large onion, chopped; 2 pounds leeks, chopped; 3 cups chicken broth; 1 cup buttermilk; 1 teaspoon cumin; 1 bay leaf; salt and ground black pepper to taste

Servings: persons

1
Preheat oven to 425 degrees F (220 degrees C).
2
Bake the pumpkin on a baking sheet in the preheated oven until soft, 30 to 40 minutes.
3
Combine the peppers and chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
4
Melt the butter in a large stockpot over medium heat.
5
Cook the onions in the butter until they caramelize, about 45 minutes.
6
Remove caramelized onions and cook the leeks in the pan for 10 to 15 minutes.
7
Mix the baked pumpkin, chicken broth with peppers, caramelized onions, 3 cups chicken broth, buttermilk, and cumin in with the leeks.
8
Add the bay leaf.
9
Season with salt and pepper; simmer 10 minutes.
10
Remove the bay leaf before serving.
11
Serve either hot or chilled.

972

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 medium pumpkin - peeled and cubed, 6 dried red chile peppers - washed, with stems and seeds removed, 2 cups chicken broth, 1 teaspoon butter, and more.

Yes, Pumpkin Chile Vichyssoise falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pumpkin Chile Vichyssoise

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions