Thursday, October 31, 2013

Happy Halloween! Celebrate with some savory comfort food...

I'm taking a little break from the West Coast posts and bringing it back home for Halloween. FYI-I do have a delectable Santa Monica Sandwich Showdown & some spicy Mercado Mexican flavors to come so stay tuned...

For now, let's celebrate all things fall with one of my favorite pumpkin recipes! A Creamy Southwestern Pumpkin Soup compliments of Southern Living. I love soups. They're a perfect comfort food on a chilly day and full of yummy ingredients and flavors. This particular recipe is amazing, both sweet and spicy with a delicate, creamy texture. Another perk-it's super easy! For additional pumpkin inspired recipes from Southern Living, visit- Enjoy!

Creamy Southwestern Pumpkin Soup

Yields 10 cups

2 T butter or margarine
1 large onion, chopped (about 2 cups)
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
5 c chicken broth
1 large baking potato, peeled and chopped (about 2 cups)
1 1/4 tsp salt
1/2 tsp chili powder
1/2 tsp ground cumin
1 (15-ounce) can pumpkin
1/4 c chopped fresh cilantro
2 c milk
3 T fresh lime juice
Garnishes: sour cream, fresh cilantro sprig 
*** I always garnish with sour cream. It makes a difference. 
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).
Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.

Return to Dutch oven; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.
For dessert! Lots o' Halloween candy ;-)

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