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Creamy Southwestern Pumpkin Soup

  • 10servings

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, C, D, E, P
MineralsZinc, Natrium, Silicon, Calcium, Potassium, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons butter or margarine

  2. 1 large onion, chopped (about 2 cups)

  3. 1 jalapeño pepper, seeded and chopped

  4. 2 garlic cloves, minced

  5. 5 cups chicken broth

  6. 1 large baking potato, peeled and chopped (about 2 cups)

  7. 1 1/4 teaspoons salt

  8. 1/2 teaspoon chili powder

  9. 1/2 teaspoon ground cumin

  10. 1 (15-ounce) can pumpkin

  11. 1/4 cup chopped fresh cilantro

  12. 2 cups milk

  13. 3 tablespoons fresh lime juice

  14. Garnishes: sour cream, fresh cilantro sprig

Instructions Jump to Ingredients ↑

  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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