Recipe - Pumpkin-Chili Soup

1 Leek (Three fourths lb.)
1 Fresh poblano chili (3 oz.)
1 Dried ancho chili (Three fourths oz.)
1 tablespoon Olive or salad oil
6 cup Chicken or vegetable broth
One half cup Sour cream
1 One half teaspoon Fresh lime juice
1 One half teaspoon Maple syrup
One fourth teaspoon Ground cinnamon
1 cn (16oz.) pumpkin
One fourth cup Honey
1 tablespoon Minced fresh sage
1 tablespoon Thyme leaves
Salt and pepper
Cilantro sprigs

From: Althea LeBlanc TheaLater@AOL.COM

Date: Fri, 12 Jul 1996 08:18:30 0400
Source: THE ANASAZI RESTAURANT, Inn of the Anasazi, Santa Fe

1. Trim root end of leek and tough parts of green tops, and discard; use
only very tender green section. Slice leek crosswise into 1inch pieces;
pull layers apart and rinse away grit. Rinse poblano and ancho chilies;
remove and discard stems. Cut both chilies open; rinse out seeds. Chop
separately.

2. To a 5 to 6quart pan over high heat, add oil. When hot, add leek and
poblano chili. Saute vegetables until tinged brown, about 5 minutes; add
ancho chili during the last minute. Add broth, cover, and simmer to blend
flavors, about 30 minutes.

3. Combine sour cream, juice, syrup, and cinnamon; chill until used, up to
4 hours.

4. In a food processor or blender, puree vegetables and broth, pumpkin,
honey, sage, and thyme until smooth. (If making ahead, chill covered up to
2 days.) Return puree to pan; heat over mediumhigh heat until hot. Season
to taste with salt and pepper. Ladle equally into 8 soup bowls; garnish
with a swirl of cinnamonmaple cream and cilantro.

Per serving: 143 cal., 45% (65 cal.) from fat; 4.3 g protein; 7.2 g fat
(2.9 g sat.); 21 g carbo.; 102 mg sodium; 6.3 mg chol.

From "Thanksgiving as you like it," Sunset Magazine, November 1995,

EATL Digest 11 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.