CORN AND PUMPKIN SOUP WITH JALAPEñO PESTO
Number Of Ingredients 21
Steps:
- In food processor bowl with metal blade or blender container, combine cilantro, parsley, pine nuts, cheese and garlic. Process 10 to 15 seconds to chop mixture. Add 4 cut-up jalapeño peppers, lime juice and lime peel process 5 to 10 seconds to blend. With machine running, add oil through feed tube or opening in blender lid in slow, steady stream just until well blended. Set aside.In large saucepan, combine broth, corn, onion and 2 tablespoons jalapeño pepper. Bring to a boil. Reduce heat cover and simmer 20 to 25 minutes or until onion and jalapeño pepper are tender. Stir in pumpkin blend well. Cover simmer 5 to 10 minutes or until thoroughly heated. Add half-and-half, salt and pepper cook and stir until thoroughly heated. DO NOT BOIL.To serve, line 11 soup bowls with warmed tortillas ladle hot soup into tortilla-lined bowls. Spoon scant 2 tablespoons pesto onto each serving.*TIP: To toast pine nuts, spread on cookie sheet bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.Nutrition Per Serving (1 cup): Calories 370 Protein 11g Carbohydrate 32g Fat 23g Sodium 840mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
Nutrition Facts : Nutritional Facts Serves
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