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Southern Lady

A quarterly magazine from Hoffman Media celebrating luxurious living in the South

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Southwest Pumpkin Soup

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 garnished witg cilantro and creme fraiche, with Twisted Bacon Breadsticks.

Southwest Pumpkin Soup

MAKES ABOUT 6 TO 8 SERVINGS
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Ingredients Method

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

Method
 

  1. 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.
  2. 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.

 

Southwest Pumpkin Soup garnished witg cilantro and creme fraiche, with Twisted Bacon Breadsticks.

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