Spiced pumpkin soup in roasted pumpkins Recipe - Los Angeles Times

Name: Spiced pumpkin soup in roasted pumpkins Recipe - Los Angeles Times
Ingredients: 2 poblano chiles; 4 tablespoons butter, divided; 12 mini (12- to 16-ounce) pumpkins; Fine sea salt; Freshly ground black pepper; 5 pounds pumpkin such as Sugar Pie or American Pie (2 small or 1 medium); 4 ounces apple wood-smoked bacon, about 3 thick slices, cut into 1/4 -inch dice; 1 large onion, cut into medium dice; 1/4 cup dry white wine; 6 to 7 cups chicken broth, divided; 1/2 teaspoon Hungarian paprika; 1 teaspoon New Mexico chile powder; 1/2 cup maple syrup, divided; 1 1/2 cups heavy cream; Tabasco sauce to taste; 1 bunch green onions , green parts thinly sliced crosswise, the rest set aside for another use

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More redolent, more heady, more burnished, a Thanksgiving table laden with lustrous golden turkey, velvety dark-green kale, burnt-sienna sweet potatoes is probably the richest feast of the year. In...

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Ingredients

2 poblano chiles
4 tablespoons butter, divided
12 mini (12- to 16-ounce) pumpkins
Fine sea salt
Freshly ground black pepper
5 pounds pumpkin such as Sugar Pie or American Pie (2 small or 1 medium)
4 ounces apple wood-smoked bacon, about 3 thick slices, cut into 1/4 -inch dice
1 large onion, cut into medium dice
1/4 cup dry white wine
6 to 7 cups chicken broth, divided
1/2 teaspoon Hungarian paprika
1 teaspoon New Mexico chile powder
1/2 cup maple syrup, divided
1 1/2 cups heavy cream
Tabasco sauce to taste
1 bunch green onions , green parts thinly sliced crosswise, the rest set aside for another use