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Mexican Cream of Green Tomato Soup

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This past week, a wonderful coworker gifted me with some hot peppers and a big bag of green tomatoes, and I was at a bit of a loss as to what I was going to do with them.  I was leaning towards soup, then I was thinking “something with pumpkin seeds”, and this dish, based very loosely on a sauce known as “Pipian Verde”, was born.  The soup is (lacto) vegetarian, as long as you use vegetable stock. 

  • 2 pounds green tomatoes, cut into quarters
  • 1-2 jalapeno peppers (depending on the heat level you tolerate)
  • 3 cloves of garlic
  • 2-3 tbsps olive oil

Start by roasting the above ingredients.  Preheat the oven to 350 degrees.  Coat a baking pan with some of the olive oil, assemble the tomatoes, jalapenos and garlic on pan, and drizzle with enough olive oil to coat.  Place in oven to roast until softened, 30-40 minutes.  Remove from oven, scrape seeds and remove stems from jalapenos and place all in blender.

To the blender, also add:

  • 1 cup green pumpkin seeds
  • 2 cups vegetable or chicken stock

Then puree until smooth.  Place a large saucepan over low-medium heat.  Add puree mixture, as well as the following:

  • 1 1/2 cups milk (or cream, if you wish for a richer soup)
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1/2 tsp chili powder
  • 1/4 tsp cayenne (again, depends on how much heat you like)
  • 1 tbsp honey
  • 1 1/2 tbsp finely minced fresh cilantro
  • 1 tsp lime juice
  • 1/2 cup soft spreadable goat cheese / chevre
  • sea salt, to taste

Gradually bring the soup to medium heat and simmer until the goat cheese is fully melted into the soup.  Season with sea salt to taste.  Serve with crumbled goat cheese, a few dashes of your favorite hot sauce (I used habanero), and some toasted pumpkin seeds (or, as I did, the maple chipotle seeds I had leftover from my Autumn Salad).

Get your spoon out and enjoy !

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