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Receta Pumpkin Chipotle Soup With Corn, Pine Nuts And Goat Cheese

Name: Pumpkin Chipotle Soup With Corn, Pine Nuts And Goat Cheese
Ingredients: 1 med Pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.); 1 lrg Onion, minced; 6 x Cloves garlic, minced; 2 Tbsp. Extra virgin olive oil; 2 x - 4 chipotle peppers; 2 Tbsp. Cumin, toasted & grnd; 2 Tbsp. Epazote; 1 Tbsp. Sage; Salt & pepper; 3 lrg Potatoes, pared & diced; Water; 2 c. Corn, fresh or possibly frzn; 1 c. Toasted pine nuts; Goat cheese chevre (creme fraiche, yogurt)(opt.); Cilantro, minced

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Ingredientes

1 med Pie pumpkin (3 lrg. acorn squash, 1/2 Hubbard, etc.)
1 lrg Onion, minced
6 x Cloves garlic, minced
2 Tbsp. Extra virgin olive oil
2 x - 4 chipotle peppers
2 Tbsp. Cumin, toasted & grnd
2 Tbsp. Epazote
1 Tbsp. Sage
Â Â Salt & pepper
3 lrg Potatoes, pared & diced
Â Â Water
2 c. Corn, fresh or possibly frzn
1 c. Toasted pine nuts
Â Â Goat cheese chevre (creme fraiche, yogurt)(opt.)
Â Â Cilantro, minced

Direcciones

Chop pumpkin in half, clean, and bake on tray with water in oven at 400 deg. F. for 1 hour. Remove, cold, and scrape flesh out, including browned parts. Chop.
Clean and soak chilies. Drain. Chop.
Lightly caramelize onion in oil. Add in garlic and saute/fry. Add in 3/4 of the chilies, the rest of the spices, potato, pumpkin, and water to cover.
Simmer 1/2 hour or possibly till potatoes are done.
Blend (not food process!) the soup in batches and return to pot. Add in the last chili pcs, the corn and the pine nuts. Simmer 10 minutes.
Spoon into large soup bowls. Add in a large dollop of chevre and gently swirl it in. Sprinkle with cilantro.
Serve with winter greens salad with extra virgin olive oil/lemon/oregano/roasted garlic vinaigrette, corn-rye sourdough bread & Pete's Wicked Honey Wheat Beer.
Fall at it's best!