“This was in our newpaper today and it sounded so good I wanted to share. I will be making it soon. The recipe is from the "Georgia Grille" an awesome little restaurant in Atlanta.”
READY IN:
55mins
SERVES:
12
UNITS:
US

Ingredients Nutrition

  • 14 cup vegetable oil
  • 2 cups onions, diced
  • 2 tablespoons fresh jalapeno peppers or 2 tablespoons jarred jalapenos, in vinegar,pureed
  • 6 large potatoes, peeled and diced
  • 3 cups pumpkin puree
  • 6 cups chicken stock
  • 2 cups heavy cream
  • 12 cup hickory-smoked poblano peppers or 12 cup roasted poblano pepper, diced
  • 2 teaspoons cumin
  • 2 teaspoons salt

Directions

  1. In a stockpot, heat the oil and saute the onions and jalapenos.
  2. Add the potatoes and cook for 2 minutes, stirring constantly to prevent sticking.
  3. Add the pumpkin puree.
  4. Whisk in the chicken stock and boil for 2 minutes.
  5. Reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Stir in cream and poblano peppers, cumin and salt and cook until heated through.
  7. For faster prep time use the pulse button on your food processor to puree the jalapenos and dice the onions and potatoes and poblano peppers in small batches.
  8. Consistency may be adjusted with cream, stock, or pumpkin puree.

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