📖 Instructions

1. Prepare the Poblanos: Hold each poblano pepper directly over an open gas flame on your stove. Char the skin on all sides until it's blackened and blistered. If you don't have a gas stove, you can broil them in the oven, flipping occasionally, until they're similarly charred.
2. Steam the Poblanos: Place the charred poblanos in a heatproof bowl. Cover the bowl tightly with plastic wrap and let them steam for about 10-15 minutes. This step helps to loosen the skins, making them easier to peel.
3. Peel and Seed the Poblanos: After steaming, remove the plastic wrap and, once the peppers are cool enough to handle, peel off the blackened skin. Discard the skin. Cut the peppers open, remove the seeds and membranes, and roughly chop the flesh. Set aside.
4. Roast the Pumpkin: Preheat your oven to 400°F (200°C). Cut the pumpkin in half, scoop out the seeds, and drizzle the cut sides with olive oil. Place the pumpkin halves cut-side down on a baking sheet and roast for about 45-60 minutes, or until the flesh is tender and easily pierced with a fork.
5. Sauté Aromatics: While the pumpkin roasts, heat the remaining olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and sauté for about 5 minutes, until softened. Add the minced garlic and cook for another minute until fragrant.
6. Combine Ingredients: Once the pumpkin is roasted, let it cool slightly. Scoop out the flesh and add it to the pot with the sautéed onion and garlic. Add the chopped, roasted poblano peppers, chicken broth, and salt.
7. Simmer the Soup: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for about 15-20 minutes to allow the flavors to meld together. This step is crucial for developing the rich taste of the soup.
8. Blend the Soup: Remove the pot from the heat. Using an immersion blender, blend the soup until it's smooth and creamy. If you don't have an immersion blender, you can carefully transfer the soup in batches to a regular blender and blend until smooth. Be cautious when blending hot liquids.
9. Adjust Seasoning: Taste the soup and adjust the seasoning as needed. Add more salt to taste or a pinch of black pepper. If you like a sweeter soup, you can add a touch of maple syrup or brown sugar.
10. Garnish and Serve: Ladle the soup into bowls and garnish with a swirl of crema, a sprinkle of chopped cilantro, and a drizzle of olive oil. You can also add toasted pumpkin seeds for extra crunch. Serve hot and enjoy!
11. For an extra layer of flavor, consider adding a pinch of smoked paprika or chipotle powder while the soup simmers. Trust me, it's divine!