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)