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creamy southwestern pumpkin soup

(1 rating)
LRichmond avatar
Recipe by
Laurie Richmond
@LRichmond
Cleveland, TN

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.

(1 rating)
yield 10 cups
prep time 45 Min
cook time 1 Hr

Ingredients For creamy southwestern pumpkin soup

  • 2 Tbsp
    butter
  • 1 lg
    onion chopped
  • 1
    jalapeno, seeded and finely chopped
  • 2
    garlic cloves, minced
  • 5 c
    chicken broth
  • 1 lg
    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

How To Make creamy southwestern pumpkin soup

  • 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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