Roasted Pumpkin Soup

Chef Steve Keneipp, culinary instructor at The International Culinary School at The Art Institute of Indianapolis shares the recipeS for Porotos Granados, the national soup of Chile, and roasted pumpkin and pomegranate salad.

Ingredients:
• 3 Tablespoons olive oil
• One large yellow onion, ¼”dice
• One clove garlic, minced
• Two large tomatoes, peeled, seeded, and diced or One 15.5 ounce petite diced canned tomato, drained
• 4 cups fresh pumpkin purée or Two 15 ounce cans of pumpkin puree
• 4 cups water
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon ground dark chili powder
• ½ teaspoon finely ground black pepper
• 4 cups cooked cranberry beans (Canned Pinto Beans could be substituted)
• 1 ½ cups yellow corn kernels, fresh or frozen
• Salt to taste
• Pebré Sauce
Method:
1. In an eight quart stock pot heat olive oil over medium heat. Add diced onion and cook a few minutes. Add garlic and continue cooking until mixture is translucent and not browned.

1.      Add diced tomatoes, pumpkin purée, water, oregano, thyme, cumin, chili powder, and black pepper.  Simmer about 10 minutes.  Add cooked beans and simmer gently 10 more minutes.

2.     Add corn and season with salt.  Heat till just warm.  Serve with Pebré Sauce.