Southwest Pumpkin-Potato Soup

                                                                                                                                                           

After making pumpkin puree from our Fairy Tale pumpkin, I was ready to try out some new recipes. First on my list—pumpkin soup! Even though this recipe calls for jalapeño pepper + other spicy seasoning, it is really quite mild . . . due to the added potato and milk. Of course, you can add additional jalapeños, chili powder and cumin if you prefer a spicier flavor. Or, for a more intense flavor, use chicken broth (or part chicken broth) in place of the milk.

Note: The potato helps thicken this soup.

Creamy Southwestern Pumpkin Soup   Makes 10 cups

2 tablespoons olive oil

About 2 cups chopped leeks or 1 large onion, chopped

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 ¼ teaspoons Kosher salt

½ teaspoon chili powder

½ teaspoon ground cumin

15-ounces pumpkin puree or canned pumpkin (without additives)

2 cups whole milk or use part heavy cream for a really rich soup (1 ½ cups milk + ½ cup cream or use 2 cups chicken broth

Garnishes: sour cream, sprinkling of chili powder &/or cumin, fresh cilantro or parsley

1. Heat olive oil in Dutch oven over medium heat.
2. Add onion, jalapeño pepper, and garlic; sauté until tender.
   
3. Add chicken broth potato, salt, chili powder, cumin and pumpkin puree; cook, stirring often, 30 minutes or until potato is tender.

   

   Ingredients added to the Dutch oven.

   

   After about 30 minutes.

4. Process soup mixture using an emersion blender (or cool soup mixture for about 10 minutes and then blend in batches in a food processor or blender until smooth, stopping to scrape down sides).
   
5. Return to Dutch oven; stir in milk (or milk-cream), and simmer 10 minutes or until thoroughly heated.
   
6. Garnish as desired.
   
   
   
   

Recipe without photos . . .

Creamy Southwestern Pumpkin Soup   Makes 10 cups

2 tablespoons olive oil

About 2 cups chopped leeks or 1 large onion, chopped 

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 ¼ teaspoons Kosher salt

½ teaspoon chili powder

½ teaspoon ground cumin

15-ounces pumpkin puree or canned pumpkin (without additives)

2 cups whole milk or use part heavy cream for a really rich soup (1 ½ cups milk + ½ cup cream or use 2 cups chicken broth

Garnishes: sour cream, sprinkling of chili powder &/or cumin, fresh cilantro or parsley

1. Heat olive oil in a Dutch oven over medium heat.
2. Add onion, jalapeño pepper, and garlic; sauté until tender.
3. Add chicken broth potato, salt, chili powder, cumin and pumpkin puree; cook, stirring often, 30 minutes or until potato is tender.
4. Process soup mixture using an emersion blender (or cool soup mixture for about 10 minutes and then blend in batches in a food processor or blender until smooth, stopping to scrape down sides).
5. Return to Dutch oven; stir in milk (or milk-cream), and simmer 10 minutes or until thoroughly heated.
6. Garnish as desired.