Pumpkin-Chipotle Soup with Corn, Pine Nuts and Goat Cheese

Category : Soup , Cheese

Yield: 1 Servings

Ingredients (Help):
1 md Pie pumpkin (3 lrg. acorn
-squash, 1/2 Hubbard, etc.)
1 lg Onion, chopped
6 Cloves garlic, chopped
2 tb Olive oil
2 - 4 chipotle peppers
2 tb Cumin, toasted & ground
2 tb Epazote
1 tb Sage
Salt & pepper
3 lg Potatoes, pared & diced
2 c Corn, fresh or frozen
1 c 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 3/4 of the
chilies, the rest of the spices, potato, pumpkin, and water to cover.
Simmer 1/2 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!

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