Easy, healthy recipes with a southwestern flare
What makes this Pumpkin Soup with Apples and Andouille so special? A generous amount of crushed sage. Use fresh or dried but don’t hold back. This soup is autumn in a bowl.
A rich, super creamy, cheesy, spicy and utterly delicious soup made with pumpkin puree, beer, cheese and seasoned with chile powders. Serve as a starter or as a meal.
If you love the flavor of red chile, but can’t handle the heat, then tone it down by adding pumpkin puree. The texture is a little different, but not by much, and the flavor is still the red earthy flavor of New Mexico red chile.
This soup recipe combines three wonderful flavors – roasted pumpkin, New Mexico red chiles, and toasted pinon nuts. It’s spicy, it’s hearty, and it’s hard to stop eating.
A beautiful fall soup of pumpkin, carrots and chestnuts served with spicy red chile crackers. Both the soup recipe and the crackers’ recipe are included.
Welcome to my spicy New Mexico kitchen. I’m a well-seasoned cook with a love for New Mexico, its cuisine, its unique ingredients, and its physical beauty. Please read my About page to learn more.