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Creamy Southwestern Pumpkin Soup

Prep time 15 mins
Cook time 55 mins
Cool time 10 mins
Yield Makes 10 cups

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

How to Make It

  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.