1 dried Ancho/Pasilla chile - 1/4 C. chopped onion
1 C. boiling water - 1 clove garlic, minced
1 1/2 C. chicken stock - 1 small tomato, chopped
6 oz. canned pumpkin - 1/2 C. half & half
Stem & de-seed chile and break into pieces and put into bowl w/ boiling water - let it rest 1 hour, then strain & reserve 1/2 C. of liquid w/ the pepper pieces - In saucepan, combine pepper pieces & reserved liquid with stock, pumpkin, onion & garlic - bring to boil, reduce to simmer, cover for 15 minutes - cool slightly - put half of the pumpkin mixture in a blender or food processor & puree - repeat w/ other half - return all to saucepan and add tomato & cream - cook for 3-5 minutes until HOT, but DO NOT boil! - - - Yield: 4 appetizer servings. --- Enjoy! :P
"No man is truly free until he can turn down an invitation to dinner without making an excuse!"