Creamy Southwestern Pumpkin Soup

Laurie Richmond

By
@LRichmond

The jalapeno adds a lttle zip but is not overwhelming. I served it at a luncheon I catered and the group raved about the flavor. They asked for the recipe and I believe that is always a sign of success.

Rating:
★★★★★ 1 vote
Comments:
Serves:
10 cups
Prep:
45 Min
Cook:
1 Hr

Ingredients

2 Tbsp
butter
1 large
onion chopped
1
jalapeno, seeded and finely chopped
2
garlic cloves, minced
5 c
chicken broth
1 large
baking potato, peeled and chopped
1 1/4 tsp
salt
1/2 tsp
chili powder
1/2 tsp
ground cumin
1
15-oz can pumpkin
1/4 c
chopped fresh cilantro
2 c
milk
sour cream for garnish

Step-By-Step

1Melt butter in a Dutch oven over medium heat. Add onion, jalapeno and garlic; saute 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 5-10 minutes)
2Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
3Return to Dutch oven; stir in milk and simmer 10 minutes or until fully heated. Garnish with a dollop of sour cream and cilantro if desired.

About this Recipe

Course/Dish: Cream Soups, Vegetable Soup
Collection: Pumpkin Patch
Other Tag: Quick & Easy