Prep Time
15 Mins
Cook Time
55 Mins
Cool Time
10 Mins
Yield
Makes 10 cups

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.

Ratings & Reviews

Bellalulu's Review

wilson5
December 28, 2013
N/A

idahogardener's Review

sherapy
October 29, 2013
N/A

FallxBabyLove06's Review

stricklandsdesk
September 24, 2012
N/A

sherapy's Review

Bellalulu
December 15, 2010
N/A

SouthernHeart's Review

SouthernHeart
October 07, 2010
I make this recipe every fall. Always impresses my guests! It was the hit of our pumpkin recipe swap!

stricklandsdesk's Review

FallxBabyLove06
December 01, 2008
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

idahogardener
November 19, 2008
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.