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I was surprised to see tomatillos at my farmers market. I love to make salsa verde, especially when slow-cooking pork. But today I needed a quick, light dinner – no time for slow cooking anything.

Taking stock of what was available in the refrigerator and in the pantry I found:  about 1 c of broth, 2 very ripe yellow Heirloom tomatoes, corn on the cob and some guacamole I’d mashed from 2 avocados. What could all this make? Soup.

Roasted Tomatillo, Pumpkin and Avocado Soup

tomatillo pumpkin soupWhat you need:

  • 8 tomatillos, husked and washed and chopped
  • 2 lg yellow Heirloom tomato, chopped
  • 1 med Vidalia onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2-3 tbs Devo Olive Oil Chipotle EVOO (or EVOO)
  • 1 c guacamole
  • 1/2 tsp chopped chipotle pepper in adobo sauce
  • 1/2  lime, juiced
  • 1 c chicken broth
  • 2 tsp fresh, chopped cilantro
  • 1 corn cob, kernels removed
  • Freshly ground sea salt and black pepper

What you do:

  • Heat oven to 375˚.
  • Prepare baking sheet with parchment paper.
  • Place tomatillos, tomato, onion and garlic on baking sheet.
  • Drizzle with EVOO and season with salt and pepper.
  • Cook until tomatillos are soft and begin to caramelize, about 25 min.
  • Place vegetables in food processor and blend until smooth.
  • Add avocado, chipotle and lime juice and blend.
  • Add broth and cilantro and blend until smooth.
  • Add corn kernels.
  • Season with salt and pepper as desired.