I know that some of you either have some pumpkins, or have access to a lot of fresh out of the garden pumpkins.
I thought you might enjoy this slightly different recipe using pumpkins and potatoes. It sounds like an ideal recipe for the cooler weather of Fall...for those of you that actually have a Fall, that is! With the weather here in the high 80s yet again...it's hard to remember that it is Autumn even here in Texas!
Anyway, I thought that you might enjoy this slightly spicy addition to your Fall menu...
This recipe, from Roxanne E. Chan of Albany, California, won third prize in The 2001 Old Farmer's Almanac Recipe Contest: "Best Soups and Chowders."
Yield: Makes 6 servings
- 3 tablespoons olive oil, divided
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 6 cups chicken or vegetable broth
- 1/4 cup chopped fresh cilantro
- 1 jalapeno, seeded and minced
- 1 cup solid-pack canned pumpkin
- 1/4 cup half-and-half or light cream, heated
- 6 fresh cilantro sprigs, for garnish
Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the onion, garlic, potatoes, chili powder, and cumin and sauté for 5 minutes. Stir in the broth and cook for 15 minutes, or until the potatoes are tender. Process the soup in a blender, along with the chopped cilantro and jalapeno. In a separate bowl, whisk together the pumpkin, half-and-half, and remaining tablespoon of oil. Ladle the potato soup into six bowls. Swirl 1/6 of the pumpkin mixture into each bowl, creating a marbling effect, and garnish with a cilantro sprig.
I hope that this soup makes the cool Fall days a lot more endurable! If nothing else, it should warm you up on the inside...ya know?
Now, let's get some fresh, hot coffee, my friend, and sit outside for a bit...that's also good for a cool Fall type day!