Creamy Southwestern Pumpkin Soup

Yummy, hearty fall soup to enjoy as a main dish or a first course.

Servings: 10 cups

Author: Linda Alexander

Soup

American

pumpkin soup Fall Soup southwestern soup

Instructions

1 Melt butter in a large Dutch oven over medium~heat. Add the onion, jalapeno, and
garlic. Saute for 15 minutes until soft.
2 Add the chicken broth and next 4 ingredients; cook, stirring often, for 30
minutes or until potatoes are tender.
3 Process the potato/pumpkin mixture with the cilantro in batches in a blender
until smooth, scraping down sides of blender jar.
4 Return the soup to the Dutch oven. Stir in the milk and simmer for 10 minutes or
until thoroughly heated. Stir in the lime juice.
5 Garnish with sour cream, cilantro leaves or pumpkin seeds.