Pumpkin-chipotle Soup With Corn & Pine Nuts Recipe

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Directions

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 it's
best!