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Grilled Pumpkin and Chayote Soup

Prep Time: 15 Min | Cook Time: 45 Min

Ingredients

  • 1
    2 Tbsp Olive Oil
  • 2
    1 Red Onion, Roughly Chopped
  • 3
    2 Garlic Cloves
  • 4
    1 Chayote, Remove Core and Cube
  • 5
    1 Carrot, Peeled and Rough Chopped
  • 6
    1 Celery Stalk, Rough Chopped
  • 7
    1 Red Bell Pepper, Rough Chopped
  • 8
    1 Pound Grilled Pumpkin Flesh
  • 9
    1 - 14 oz Can Diced Tomatoes
  • 10
    1 Bay Leaf
  • 11
    1 tsp Chili Powder
  • 12
    1 tsp Cumin
  • 13
    1 tsp Oregano
  • 14
    1/2 tsp Red Pepper Flakes
  • 15
    1/4 tsp Cinnamon
  • 16
    4 Cups Chicken Broth
  • 17
    2 Tbsp Apple Cider Vinegar
  • 18
    1 tsp Dried Thyme
  • 19
    1/2 tsp Oregano
  • 20
    1/2 tsp Marjoram
  • 21
    Salt & Pepper

Warming, savory, and packed with flavor, this Grilled Pumpkin and Chayote Soup recipe is just what you need for cooler weather. The grilled pumpkin adds the perfect notes of smoke and char to the soup rounding out the flavor and making it that much better. 

Instructions:

1. Grill the pumpkin over indirect heat on a 375 degree grill for 20 minutes. Scoop out the flesh and cube.
2. Saute onions, garlic, carrot, celery, bell pepper, pumpkin and chayote in olive oil for 5 minutes.
3. Add chile powder, cumin, oregano, pepper flakes, cinnamon, thyme, oregano and marjoram to vegetables and stir to coat.
4. Add broth, canned tomatoes and vinegar and stir to mix well. Add bay leaf.
5. Heat to boil, lower to simmer. Simmer until vegetables are soft and tender. Season to taste with salt and pepper.
6. Serve with a garnish of crema and toasted pepitas.
7. Blend until smooth.

Author: Anna Boyd | @baconbutterbourbon
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