Creamy Southwestern Pumpkin Soup
How to Make It
Step 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).
Step 2
Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.
Step 3
Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
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idahogardener's Review
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SouthernHeart's Review
I make this recipe every fall. Always impresses my guests! It was the hit of our pumpkin recipe swap!
stricklandsdesk's Review
This is really a great recipe for the winter. My family loved it. I used my stick mixer to blend it right in the cooking pot, worked great. That way I didn't have to mess up another container.
wilson5's Review
Excellant! I love to change recipes, but I would not mess with this one. It has a nice balance of flavors. My family loved it. I served it in bread bowls with sour cream. I would not bother with the bread bowls next time. This ones a keeper.
Bellalulu's Review