Jalapeno Pumpkin Soup

This is a creamy soup recipe, perfect for the holidays but also great for those cold Winter nights in front of the fire. Limit the amount of broth you include for a thicker soup, but if you prefer it not so thick, you can easily add in more water or broth before turning off the heat and serving. Serve with dollops of sour cream over the top or sprinkled with green onion or fresh chopped basil leaves.

Ingredients

2 jalapeno peppers, roasted and chopped
1 15-ounce can pumpkin
2 cups chicken broth
2 tablespoons heavy cream
1 large Spanish onion, diced
2 carrots, diced
1 teaspoon garlic, minced
1 teaspoon olive oil
½ teaspoon ground cloves
½ teaspoon ground all spice

Cooking Directions

Heat a sauté pan to medium heat.
Add olive oil, onion and carrot.
Cook about 5 minutes or until vegetables begin to soften.
Add vegetables to a medium sized pot and add chicken broth, jalapeno peppers, cloves and all spice.
Simmer for 15 minutes.
Add pumpkin and heavy cream.
Mix well.
Transfer soup to a blender and process until smooth.
Return to pot and heat on low about 5 minutes.
Serve.

NOTE: If you have an immersion blender, you can easily blend the vegetables in the pot rather than transferring the mixture back and forth between the pot and blender.

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Want More Recipes? Check Out the Jalapeno Madness Cookbook

Jalapeno Themed Cookbooks