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Name: Smoky Pumpkin And Potato Soup with Chile Peppers
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 6
Cuisine: American
Ingredients: 1 Bay leaf; 2 Stalks leafy rib celery; 3 Radishes; sliced for garnish; 4 c Cold water; 1 1/2 lb Idaho potatoes; scrubbed; 1/4 c Chopped fresh cilantro;; 1 tb Mashed potato flakes; if; Cilantro; 1 tb Peanuts; dry-roasted; 2 Green onions; Basil leaves; Salt and pepper; 1 Ripe tomato; 1 lb Pumpkin; seeded and cleaned; Pumpernickel bread; 2 lg Carrots; 2 tb Half and half; cream; Garlic salt and pepper; 2 tb Fresh minced ginger; or less; 3 Anaheim chili peppers; (red; 4 Garlic

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INGREDIENTS

1 Bay leaf
2 Stalks leafy rib celery
3 Radishes; sliced for garnish
4 c Cold water
1 1/2 lb Idaho potatoes; scrubbed
SOUP
1/4 c Chopped fresh cilantro;
1 tb Mashed potato flakes; if
TO SERVE
Cilantro
1 tb Peanuts; dry-roasted
2 Green onions
Basil leaves
Salt and pepper
1 Ripe tomato
1 lb Pumpkin; seeded and cleaned
SOUP VEGGIES
Pumpernickel bread
2 lg Carrots
2 tb Half and half; cream
SOUP STOCK
Garlic salt and pepper
2 tb Fresh minced ginger; or less
3 Anaheim chili peppers; (red
4 Garlic

Servings

INSTRUCTIONS

Chunk-cut the veggies for the stock. Put all of the soup stock ingredients into a large sauce pan or span soup pan and bring to a boil; boil about 3 to 4 mins. Reduce heat and simmer, cover ajar, for about 45 minutes. Meanwhile preheat the outdoor grill. Scrub the skins of the potatoes and the pumpkin. Do NOT prick the skins of either. Cut the potatoes once lengthwise. Cut the wedge of pumpkin into chunks about the size of the cut potato pieces so that all will grill at about the same time. Wrap the garlic cloves in foil. Place the potatoes, garlic, and squash on the grill cut side down; adjust the heat to prevent charring. Cover and cook for about 10 to 12 minutes. Place the peppers on the grill and turn the veggies over. Grill another 10 to 12 minutes; turning the peppers once or twice, to grill evenly. When the potatoes and squash are fork tender (25 to 35 mins), transfer to a cutting board to cool. Meanwhile, remove the soup from the heat. Strain the stock; rinse the pan and pour the broth into it. Allow to cool while you continue. In a small food processor, roughly pulse-chop the nuts. Add chopped cilantro stems (only) and the half and half to the blender and puree to a coarse texture. Pour that mixture into the soup stock. When the veggies are cool enough to touch, cut out any charred bits; scoop out the flesh and roughly cut the potatoes and pumpkin into 3/4" chunks. Seed the peppers if you want, otherwise dice them, avoiding charred bits of flesh. Squeeze the grilled garlic into the soup stock and add the vegetables. Heat the soup to a simmer, stirring well to keep the milk from scalding and the nut flour from caking. Mash with the back of a smooth or use an emersion blender to coarsely puree the soup. Add the instant mashed potatoes if you want a thicker soup. Stir in most of the fresh cilantro leaves, chopped, reserving some for garnish. Heat thoroughly. Taste and adjust for pepper and salt. Serve in wide shallow bowls; garnish with cilantro and thinly sliced raddishes, which are not only colorful, they add crunch and flavor. Makes from 4 to 5 cups. As appetizer: Per 3/4 cup 142 cals, about 1.8 g fat. (10% cff) As a main course, it feeds 2 to 3: sliced pickled beets and delightful (sweet-sour) with this soup, as are Thai cucumber slices. Serve with fresh pumpernickle bread. Cooking tips: You may want to add a little peanut oil or butter before serving. You could substitute 1% skim milk sweetened with NFDM powder; etc. When pumpkin is out of season, banana squash is a good alternative. You could use rehydrated smoked chile peppers such as a pasilla which is a dried chilaca pepper; about 3" long, comes to a point, maroon. Do not let the veggies burn because you will end up with less pulp than you need. ~-patHanneman Recipe by: Pat Hanneman (Riverside, CA) 1997 Posted to EAT-LF Digest by PatHanneman on Feb 16, 1999,

NOTES

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Smoky Pumpkin And Potato Soup with Chile Peppers

1 Bay leaf
2 Stalks leafy rib celery
3 Radishes; sliced for garnish
4 c Cold water
1 1/2 lb Idaho potatoes; scrubbed
 SOUP
1/4 c Chopped fresh cilantro;
1 tb Mashed potato flakes; if
 TO SERVE
 Cilantro
1 tb Peanuts; dry-roasted
2 Green onions
 Basil leaves
 Salt and pepper
1 Ripe tomato
1 lb Pumpkin; seeded and cleaned
 SOUP VEGGIES
 Pumpernickel bread
2 lg Carrots
2 tb Half and half; cream
 SOUP STOCK
 Garlic salt and pepper
2 tb Fresh minced ginger; or less
3 Anaheim chili peppers; (red
4 Garlic

Chunk-cut the veggies for the stock. Put all of the soup stock ingredients  into a large sauce pan or span soup pan and bring to a boil; boil about 3  to 4 mins. Reduce heat and simmer, cover ajar, for about 45 minutes.    Meanwhile preheat the outdoor grill. Scrub the skins of the potatoes and  the pumpkin. Do NOT prick the skins of either. Cut the potatoes once  lengthwise. Cut the wedge of pumpkin into chunks about the size of the cut  potato pieces so that all will grill at about the same time. Wrap the  garlic cloves in foil. Place the potatoes, garlic, and squash on the grill  cut side down; adjust the heat to prevent charring. Cover and cook for  about 10 to 12 minutes. Place the peppers on the grill and turn the veggies  over. Grill another 10 to 12 minutes; turning the peppers once or twice, to  grill evenly. When the potatoes and squash are fork tender (25 to 35 mins),  transfer to a cutting board to cool.    Meanwhile, remove the soup from the heat. Strain the stock; rinse the pan  and pour the broth into it. Allow to cool while you continue. In a small  food processor, roughly pulse-chop the nuts. Add chopped cilantro stems  (only) and the half and half to the blender and puree to a coarse texture.  Pour that mixture into the soup stock.    When the veggies are cool enough to touch, cut out any charred bits; scoop  out the flesh and roughly cut the potatoes and pumpkin into 3/4" chunks.  Seed the peppers if you want, otherwise dice them, avoiding charred bits of  flesh. Squeeze the grilled garlic into the soup stock and add the  vegetables. Heat the soup to a simmer, stirring well to keep the milk from  scalding and the nut flour from caking. Mash with the back of a smooth or  use an emersion blender to coarsely puree the soup. Add the instant mashed  potatoes if you want a thicker soup. Stir in most of the fresh cilantro  leaves, chopped, reserving some for garnish. Heat thoroughly. Taste and  adjust for pepper and salt. Serve in wide shallow bowls; garnish with  cilantro and thinly sliced raddishes, which are not only colorful, they add  crunch and flavor. Makes from 4 to 5 cups. As appetizer: Per 3/4 cup 142  cals, about 1.8 g fat. (10% cff)    As a main course, it feeds 2 to 3: sliced pickled beets and delightful  (sweet-sour) with this soup, as are Thai cucumber slices. Serve with fresh  pumpernickle bread.    Cooking tips: You may want to add a little peanut oil or butter before  serving. You could substitute 1% skim milk sweetened with NFDM powder; etc.  When pumpkin is out of season, banana squash is a good alternative. You  could use rehydrated smoked chile peppers such as a pasilla which is a  dried chilaca pepper; about 3" long, comes to a point, maroon. Do not let  the veggies burn because you will end up with less pulp than you need.  ~-patHanneman    Recipe by: Pat Hanneman (Riverside, CA) 1997    Posted to EAT-LF Digest by PatHanneman <kitpath@earthlink.net> on Feb 16,  1999,

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Nutrition

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Serving Size: 1 Serving (658g)
Recipe Makes: 6 servings

Calories: 18
Calories from Fat: 1 (6%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 45.4mg		2 %
Potassium 148.2mg		4 %
Total Carbohydrate 4.1g		1 %
	Dietary Fiber 1.1g	5 %
	Sugars, other 2.9g
Protein 0.6g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 18

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