Pumpkin-Chipotle Soup with Corn & Pine Nuts
1 med. pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.)
1 large onion, chopped
6 cloves garlic, chopped
2 - 4 chipotle peppers
2 tablespoon cumin, toasted & ground
2 tablespoon epazote
1 tablespoon sage
salt & pepper
3 large potatoes, pared & diced
water to cover
2 cup corn, fresh or frozen
1 cup toasted pine nuts
1/4 cup chopped cilantro
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. 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 vegan bread & some vegan beer. Fall at its best!