Creamy Southwestern Pumpkin Soup

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

Preparation

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.