Pumpkin, Corn, and Chile Soup

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.

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