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.
3.5.3251