Pumpkin-chipotle soup with corn, pine nuts and goat cheese

1 Servings

Ingredients

Quantity Ingredient
1 medium Pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.)
1 large Onion, chopped
6 Cloves garlic, chopped
2 tablespoons Olive oil 4 chipotle peppers
2 tablespoons Cumin, toasted & ground
2 tablespoons Epazote
1 tablespoon Sage
Salt & pepper
3 larges Potatoes, pared & diced
Water
2 cups Corn, fresh or frozen
1 cup Toasted pine nuts
Goat cheese chevre (creme fraiche, yogurt)(opt.)
Cilantro, chopped

Directions

Chop pumpkin in half, clean, and bake on tray with water in oven at 400 deg. F. for 1 hour. Remove, cool, and scrape flesh out, including browned parts. Chop.

Clean and soak chilies. Drain. Chop.

Lightly caramelize onion in oil. Add garlic and saute. Add ¾ of the chilies, the rest of the spices, potato, pumpkin, and water to cover.

Simmer ½ hour or until potatoes are done.

Blend (not food process!) the soup in batches and return to pot. Add the last chili pieces, the corn and the pine nuts. Simmer 10 min.

Spoon into large soup bowls. Add a large dollop of chevre and gently swirl it in. Sprinkle with cilantro.

Serve with winter greens salad with olive oil/lemon/oregano/roasted garlic vinaigrette, corn-rye sourdough bread & Pete's Wicked Honey Wheat Beer.

Fall at it's best!

Posted to CHILE-HEADS DIGEST V3 #154 Date: Fri, 8 Nov 1996 21:37:05 -0800 (PST) From: andrewm@... (Andrew MacMillen)

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