creamy southwestern pumpkin soup

Name: Creamy Southwestern Pumpkin Soup
Prep time: 45 min
Cook time: 1 h
Yield: 10
Ingredients: 2 tablespoon(s) butter; 1 large onion chopped; 1 - jalapeno, seeded and finely chopped; 2 - garlic cloves, minced; 5 cup(s) chicken broth; 1 large baking potato, peeled and chopped; 1 1/4 teaspoon(s) salt; 1/2 teaspoon(s) chili powder; 1/2 teaspoon(s) ground cumin; 1 - 15-oz can pumpkin; 1/4 cup(s) chopped fresh cilantro; 2 cup(s) milk; - sour cream for garnish

(1 RATING)

81 Pinches 1 Photo

Laurie Richmond

Cleveland, TN

Updated on Nov 6, 2010

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.

Rate

prep time 45 Min

cook time 1 Hr

method ---

yield 10 cups

Ingredients

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

How To Make creamy southwestern pumpkin soup

Step 1

Melt 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)

Step 2

Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
Step 3

Return 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.
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