Creamy Southwestern Pumpkin Soup
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
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