This recipe came about after a coworker had gifted me with a big bag of green tomatoes and some hot peppers. It is based loosely around the Mexican sauce Pipian Verde with the inclusion of pumpkin seeds. The tomatoes and jalapeno are first roasted, which could easily be done on the BBQ as well as the oven. I served mine with some crumbled goat cheese, some maple chipotle pumpkin seeds and a dash of habanero hot sauce. The soup is (lacto)vegetarian as long as you use vegetable stock.

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