A nice twist on pumpkin soup!
The prep and cook assume you already have pumpkin puree.
"*" See Kitchen Notes for more information or links to special ingredients.
Chile – This can be pretty much any chile pepper you have on hand. Jalapeno, ancho, yellow hots (guero), cherry bomb, and even habanero. Each year I grow guero chiles that I use for my pickled peppers, so that’s what I use. The amount you use, 1 full chile or 1/2, depends on how hot the chile is, how spicy the andouille is and how spicy you want to soup to be. For this particular soup I usually use 1/2 ripe guero, especially is the andouille is really spicy.
Crispy apples – I highly recommend crispy apples because their texture holds up better and they don’t become mushy.
Pumpkin puree’ – Making your own roasted pumpkin puree’ is the best way to go, but canned puree’ works as well.
To roasted a pumpkin - See instructions below.
Recipe author: MJ of MJ's Kitchen