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!
SO HOW'D IT GO?
I made this with veggie broth and added cinnamon and it was delicious. I also left out the chile and epazote but put in some chile powder. In short, there can be plenty of flavor with this recipe if you adjust to your taste and get a little creative. Also, the store was out of pumpkins so I used butternut squash instead of pumpkin and that worked well. I think I will definitely make this again.
This sounds better than it tastes. It wasn't awful, but it seemed like something was missing, but I just couldn't figure out what. A bit of sweet, maybe?
i thought this was too spicy - of course, might be b/c i'm pregnant and spicy stuff is too much right now... i did like the addition of corn and pine nuts - gives it a nice crunchy something extra special ;)b