Indulge in the fruits of the harvest with this creamy pumpkin soup garnished with cilantro, crème fraiche, and pumpkin seeds. Pair it with dippable Twisted Bacon Breadsticks.
Southwest Pumpkin Soup
MAKES ABOUT 6 TO 8 SERVINGS
Ingredients
- 1 tablespoon olive oil
- ¼ cup finely chopped white onion
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 2 (15-ounce) cans pumpkin purée
- 2 (15.25-ounce) cans Southwestern-style corn, drained well
- 1 (10-ounce) can diced tomatoes and green chiles
- 1 (4-ounce) can diced mild green chiles
- 4 cups vegetable broth
- 1 cup heavy whipping cream
- 1 tablespoon kosher salt
- ½ teaspoon ground white pepper
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
- Garnish: chopped fresh cilantro, crème fraîche, roasted pumpkin seeds
Instructions
- In a large pot or Dutch oven, heat oil over medium heat. Add onion, garlic, and ginger; cook, stirring occasionally, until softened and fragrant, 5 to 7 minutes.
- Add pumpkin, corn, tomatoes and green chiles, and mild green chiles, stirring until well combined. Stir in broth, cream, salt, white pepper, cumin, and chili powder. Bring to a gentle boil. Reduce heat to medium-low and cook, stirring occasionally, 10 to 15 minutes. Garnish with cilantro, crème fraiche, and pumpkin seeds, if desired.
