Cold Pumpkin Buttermilk Soup Recipe

Ingredients

2 tbs. olive oil

2 tbs. butter

1 or more whole dried chipotle peppers, or a pinch ground chipotle.

1 tsp. ground cumin

5 cloves garlic, minced

1 large yellow onion, coarsely diced

1/2 tsp. salt

1 pint pumpkin, canned or cooked tender, and associated liquid

1 pint buttermilk

Preparation

Melt the butter together with the olive oil in a medium skillet over moderate heat. Add the cumin and the chipotle (a whole dried one or a tiny pinch of ground chipotle). Add the garlic, and cook, stirring occasionally, until crispy golden. Add the onion, immediately, and turn the heat way down. Add the salt. Let the onion sweat over very low heat until it is soft and translucent. Remove the whole chipotle, and transfer the contents of the skillet to a blender. With the blender running, add the pumpkin gradually, then the buttermilk, and adjust the texture with the pumpkin liquid, if necessary. Taste and adjust spices if necessary. Transfer the soup to a glass container (I like to use a big glass jar.) and chill before serving, at least 4 hours for best results.