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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.