CREAMY SOUTHWESTERN PUMPKIN SOUP

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Creamy Southwestern Pumpkin Soup image

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.

Provided by Laurie Richmond

Categories     Cream Soups

Time 1h45m

Number Of Ingredients 13

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

Steps:

  • 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)
  • 2. Process potato mixture, pumpkin and cilantro, in batches, in a food processor or blender until smooth.
  • 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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