Creamy Southwestern Pumpkin Soup |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 1 |
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Ingredients:
2 tablespoons butter or margarine |
1 large onion, chopped (about 2 cups) |
1 jalapeño pepper, seeded and chopped |
2 garlic cloves, minced |
5 cups chicken broth |
1 large baking potato, peeled and chopped (about 2 cups) |
1 1/4 teaspoons salt |
1/2 teaspoon chili powder |
1/2 teaspoon ground cumin |
1 (15-ounce) can pumpkin |
1/4 cup chopped fresh cilantro |
2 cups milk |
3 tablespoons fresh lime juice |
garnishes: sour cream, fresh cilantro sprig |
Directions:
1. Melt butter in a Dutch oven over medium heat. Add onion, jalapeño 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.
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