Pumpkin-Chipotle Soup with Corn, Pine Nuts and Goat Cheese
| Yield: | 1 Servings |
| Categories: |
| 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 |
| Water | ||
| 2 | c | Corn, fresh or frozen |
| 1 | c | Toasted pine nuts |
| Goat cheese chevre (creme fraiche, yogurt)(opt.) | ||
| Cilantro, chopped |
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