Instructions: Chop pumpkin in half, clean, and bake on tray with water in oven at 400 deg. F. for 1 hour. Remove, cool, and scrape flesh out, including browned parts. Chop.

Clean and soak chilies. Drain. Chop.

Lightly caramelize onion in oil. Add garlic and saute. Add 3/4 of the chilies, the rest of the spices, potato, pumpkin, and water to cover.

Simmer 1/2 hour or until potatoes are done.

Blend (not food process!) the soup in batches and return to pot. Add the last chili pieces, the corn and the pine nuts. Simmer 10 min.

Spoon into large soup bowls. Add a large dollop of chevre and gently swirl it in. Sprinkle with cilantro.

Serve with winter greens salad with olive oil/lemon/oregano/roasted garlic vinaigrette, corn-rye sourdough bread & Petes Wicked Honey Wheat Beer.

Fall at its best!

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.