Creamy Southwestern Pumpkin Soup
Yummy, hearty fall soup to enjoy as a main dish or a first course.
Servings 10 cups
Ingredients
- 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
Instructions
- 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.