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Creamy Southwestern Pumpkin Soup
Yummy, hearty fall soup to enjoy as a main dish or a first course.
Course Soup
Cuisine American
Keyword fall soup, pumpkin soup, southwestern soup
Servings 10 cups
Author Linda Alexander
- 2 tablespoons unsalted butter
- 1 large onion medium diced
- 1 jalapeno seeded and chopped
- 2 cloves garlic peeled and minced
- 5 cups chicken broth
- 1 large baking potato peeled and medium dice
- 1 ½ teaspoons kosher salt
- ½ teaspoon chili powder
- ½ teaspoon cumin
- 1 (15-ounce) can pumpkin puree
- ½ cup chopped fresh cilantro
- 2 cup milk
- 3 tablespoons fresh lime juice
- sour cream, cilantro leaves, pumpkin seeds for garnish
Melt butter in a large Dutch oven over medium~heat. Add the onion, jalapeno, and garlic. Saute for 15 minutes until soft.
Add the chicken broth and next 4 ingredients; cook, stirring often, for 30 minutes or until potatoes are tender.
Process the potato/pumpkin mixture with the cilantro in batches in a blender until smooth, scraping down sides of blender jar.
Return the soup to the Dutch oven. Stir in the milk and simmer for 10 minutes or until thoroughly heated. Stir in the lime juice.
Garnish with sour cream, cilantro leaves or pumpkin seeds.