Recipe - Pumpkin-Chipotle Soup With Corn Pine Nuts And Goat Cheese

1 md Pie pumpkin (3 lrg. acorn
squash, One half Hubbard, etc.)
1 lg Onion, chopped
6 Cloves garlic, chopped
2 tablespoon Olive oil
2 4 chipotle peppers
2 tablespoon Cumin, toasted & ground
2 tablespoon Epazote
1 tablespoon Sage
Salt & pepper
3 lg Potatoes, pared & minced
Water
2 cup Corn, fresh or frozen
1 cup Toasted pine nuts
Goat cheese chevre (creme
fraiche, yogurt)(opt.)
Cilantro, chopped

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 Three fourths of the
chilies, the rest of the spices, potato, pumpkin, and water to cover.
Simmer One half 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, cornrye sourdough bread & Pete's Wicked Honey Wheat Beer.
Fall at it's best!

Posted to CHILEHEADS DIGEST V3 #154

Date: Fri, 8 Nov 1996 21:37:05 0800 (PST)

From: andrewm@efn.org (Andrew MacMillen)