Creamy Southwestern Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
2 tbsp. butter or margarine1 large onion, chopped (about 2 cups)1 jalapeño pepper, seeded and chopped2 garlic cloves, minced5 cups chicken broth1 large baking potato, peeled and chopped11/4 tsp. salt1/2 tsp. chili powder1/2 tsp. ground cumin1 (15-oz.) can pumpkin1/4 cup chopped fresh cilantro2 cups milk3 tbsp. fresh lime juiceGarnishes; sour cream, fresh cilantro sprigs
Melt butter in a large sauce pan/dutch oven over medium heat. Add onion, jalapeño pepper. and garlic; saute 15 minutes. Add chicken broth and next 4 ingredients; cook , stirring often, 30 minutes or until potato is tender. Remove from heat, and cool sightly (5 to 10 minutes).
Process potato mixture, pumpkin, and 1/4 cup cilantro, in batches, in a food processor or blender until smooth. stopping to scrape down sides.
Return to large sauce pan/dutch oven; stir in milk , and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
Yields 10 cups; Serving size 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user LILWITCH13.
Process potato mixture, pumpkin, and 1/4 cup cilantro, in batches, in a food processor or blender until smooth. stopping to scrape down sides.
Return to large sauce pan/dutch oven; stir in milk , and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
Yields 10 cups; Serving size 1 cup
Number of Servings: 10
Recipe submitted by SparkPeople user LILWITCH13.
Nutritional Info Amount Per Serving
- Calories: 149.0
- Total Fat: 5.4 g
- Cholesterol: 11.5 mg
- Sodium: 816.8 mg
- Total Carbs: 17.0 g
- Dietary Fiber: 2.9 g
- Protein: 8.9 g
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