Pumpkin Chile Vichyssoise Recipe

Preheat oven to 425 degrees F (220 degrees C).

Bake the pumpkin on a baking sheet in the preheated oven until soft 30 to 40 minutes.

Combine 2 cups chicken broth and chile peppers in a saucepan over medium-low heat; simmer for 30 minutes.

Melt butter in a large stockpot over medium heat. Cook and stir onion in the butter until caramelized about 45 minutes. Transfer to a bowl.

Cook leeks in the same stockpot until tender 10 to 15 minutes. Add pumpkin chicken broth with chile peppers caramelized onion remaining 3 cups chicken broth and cumin. Simmer until flavors combine about 5 minutes.

Puree soup with an immersion blender until smooth. Add bay leaf salt and pepper. Remove from heat; stir in buttermilk. Discard bay leaf before serving.