Sunny Anaheim Bisque

Serve this creamy, peppery soup with warm tortillas for a light meal. You will love its sunny flavor!

Makes about 9 cups.

Ingredients:

• 5 large Anaheim peppers
• 1 Tbsp extra-virgin olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1/4 c raw sunflower seeds
• 1 Tbsp coriander seed
• 1 dry red guajillo chili pepper (optional)
• 1 c pumpkin puree, canned or freshly made
• 6 c water
• 1 1/2 c corn
• 1 c evaporated milk or 2 c whole milk
• 1 Tbsp grated Romano, Parmesan or Asiago cheese
• 1 Tbsp lime juice
• dash cayenne pepper (optional)
• salt and pepper to taste
• 1 c nonfat, plain, Greek yogurt

Directions:

1. Place Anaheim peppers in an oiled baking pan. Roast 30 minutes at 450 degrees F, turning over once. Remove and cool slightly. Discard seeds/membranes; coarsely chop.
2. Meanwhile, finely grind sunflower seeds, coriander seeds, and dry chili in a spice mill or mortar and pestle. Set aside.
3. In a large soup pot on a medium low setting, heat olive oil. Saute peppers, onions, and garlic until onions turn translucent (5-8 min). Add ground sunflower seed mixture and saute 1-2 more minutes.
4. Add pumpkin and water. Bring to a simmer, reduce heat, partially cover and simmer 30 minutes. Add corn and continue cooking for a few minutes, or until heated through.
5. Use an immersion blender or food mill to puree the soup base.
6. Stir in milk, cheese, lime juice, cilantro, cayenne, salt and pepper. Whisk in yogurt. Serve with a sprinkling of sunflower seeds and cilantro on top.