INGREDIENTS

INSTRUCTIONS

SOUP STOCK
SOUP VEGGIES
SOUP
TO SERVE
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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