The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón.
Tunisian Harissa and other spices transform the ordinary pumpkin into a characterful dish that is eaten cold with bread. Some African chefs even reserve the liquid from the pumpkin to use in soups or casseroles.
This stuff freezes well, it’s hearty, and you can adjust the heat level easily up or down, simply by adding more or less fresh habanero chile.
Of course, this version of the famous soup will be different from the heavily laden butter and cream recipes of the past. For one, it will have a lot more heat for a cold soup because we’ve replaced the fat with chile juice.
Here’s an innocent-looking soup that is hotter than it appears. The combination of chicken and chiles occurs often in Southwestern cuisines but the use of jalapeños is more prevalent in Texas.
Fall cooking doesn’t mean the end of spicy food season. This hearty soup combines several fall crops, namely squash, apples, and of course chile.
This summer soup is delicious cold or hot. While this recipe makes four servings, each just under one cup, you may want to double it.