Creamy Southwestern Pumpkin Soup

Creamy Southwestern Pumpkin Soup

Soul-satisfying contentment with a little “kick”!   Ingredients:

2 tablespoon butter

1 large onion, chopped (about 2 cups)

1 jalapeno pepper, seeded and chopped

2 garlic cloves, minced

5 cups chicken broth

1 large baking potato, peeled and chopped (about 2 cups)

1 ¼ teaspoons salt

½ teaspoon chili powder

½ teaspoon ground cumin

1 (15-ounce) can pumpkin

¼ cup chopped fresh cilantro

2 cups milk

3 tablespoons fresh lime juice

Garnishes: sour cream, fresh cilantro sprig, toasted pumpkin seeds

Directions: 1. Melt butter in a Dutch oven over medium heat.  Add onion, jalapeno pepper, and garlic; sauté 15 minutes.  Add chicken broth and next 4 ingredients; cook, stirring often, 30 minutes or until potato is tender.  Remove from heat, and let cool slightly (about 5 to 10 minutes).

2. Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

3. Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated.  Stir in lime juice; garnish, if desired.

Yield: 10 cups

Review your pumpkin facts here.

Linda