Spicy, smooth, warm, and creamy. Just right for winter. Adapted from Allrecipes.com
1 medium pumpkin – roasted and pureed
6 dried red chile peppers – washed, with stems and seeds removed
5 cups chicken broth
1 teaspoon butter or margarine (guess what I used?)
1 large onion, chopped
2 pounds leeks, chopped
1 cup buttermilk
1 teaspoon cumin
1 bay leaf
salt and ground black pepper to taste
Combine the peppers and 2 cups of the chicken broth in a saucepan over medium-low heat; simmer 30 minutes.
Meanwhile, melt the butter in a large stockpot over medium heat. Cook the onions in the butter until they caramelize, about 45 minutes. Remove caramelized onions and cook the leeks in the pot for 10 to 15 minutes. Add the broth and pepper mixture, caramelized onions, 3 more cups chicken broth, bay leaf, and cumin to the leeks. Season with salt and pepper and simmer 10-20 minutes, or until the leeks are very soft. Remove the bay leaf.
Remove from heat, add the pumpkin and puree the soup until very smooth. Let cool slightly then add the buttermilk. Heat through and serve. May be served either hot or chilled.
One serving is just 66 calories! 1.7 grams total fat, only 0.5 of that saturated. It provides 3 grams of protein, 17% of your Vitamin A, 10% of your vitamin C, and 5% of iron.