Smoky Pumpkin And Potato Soup With Chile Peppers

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Grains, Dairy	Vegetarian	Lowfat, Regional co, Soups and s, Vegetarian	6	Servings

INGREDIENTS

4	c	Cold water
2		Carrots
2		Stalks leafy rib celery
2		Green onions
1		Ripe tomato
1		Bay leaf
		Cilantro
		Basil leaves
		Garlic salt and pepper
2	T	Fresh minced ginger, or less
3		Anaheim chili peppers, red
		and green
1	lb	Pumpkin, seeded and cleaned
1 1/2	lb	Idaho potatoes, scrubbed
4		Garlic cloves
		Salt and pepper
1/4	c	Chopped fresh cilantro
		divided
1	T	Peanuts, dry-roasted
		unsalted
2	T	Half and half, cream
1	T	Mashed potato flakes, if
		needed
3		Radishes, sliced for garnish
		Pumpernickel bread

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 <kitpath@earthlink.net> on Feb  16, 1999, converted by
MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 230 Calories From Fat: 162 Total Fat: 18.5g Cholesterol: 47.5mg Sodium: 319.5mg Potassium: 603.9mg Carbohydrates: 16.4g Fiber: 6.4g Sugar: 5.9g Protein: 4g