October 29, 2007
Pumpkin, Corn, and Chile Soup
Linda Warren, Tucson CSA
olive oil
2 large onions, chopped
8 cloves of garlic, minced
6 pounds pumpkin, peeled, seeded,and cut into one-inch chunks
water or stock
3 pounds frozen corn
12 roasted chiles (red, green, or a combination of the two),
peeled, seeded, and cut into large pieces
salt, to taste
Heat olive oil in a 12-quart pot.
Saute onions and garlic until they start to soften.
Add pumpkin.
Add water (or stock) to just above the level of the pumpkin. Bring to a boil, then simmer until pumpkin starts to soften (~30 minutes).
Add corn and chiles. Simmer until pumpkin is
very soft (another 30-45 minutes).
Puree soup.
Add salt to taste. Makes ~8 quarts.