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This was dinner tonight. REC: Fiesta Pumpkin Soup

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Joined: Dec 10, 2005


Posted to Thread #29951 at 12:56 am on Nov 10, 2017

I've been making this soup for years and it never fails to impress.

* Exported from MasterCook *

Fiesta Pumpkin Soup

Recipe By :Marian Morash (Victory Garden Chef)
Serving Size : 8 Preparation Time :2:00
Categories : Soups & Stews Tried & True

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Pounds Pumpkin -- peeled & cubed
2 Tablespoons Vegetable Oil
1 Medium Onion -- diced
1 Medium Red Bell Pepper -- diced
4 Cloves Garlic -- minced
2 Cups Tomato -- peeled & chopped
1 Cup Tomato Sauce
5 Cups Low-Salt Chicken Broth
1/4 Cup Jalapeno Peppers -- chopped
1 Teaspoon Cumin
Tabasco Sauce -- to taste
2 Crisp Corn Tortillas -- broken up
Fresh Parsley Or Cilantro -- for garnish

Saute onion and pepper in oil in a large saucepan over medium heat for 5 minutes. Add garlic and chopped tomatoes and cook for 1 minute. Add tomato sauce, pumpkin, chicken broth, cumin, jalapenos and a dash of Tabasco sauce. Bring to a boil. Reduce heat, cover pot and simmer soup for 15 to 20 minutes, until pumpkin is tender.
Puree a bit with a hand blender, if desired.
Taste for seasoning; add salt, pepper or Tabasco if needed.

Ladle soup into serving bowls, top with crushed tortillas and parsley and serve.

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Per Serving (excluding unknown items): 140 Calories; 6g Fat (27.0% calories from fat); 10g Protein; 23g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 218mg Sodium. Exchanges: 1 Grain(Starch); 1 Lean Meat; 1 Vegetable; 1/2 Fat.

NOTES : To make this soup a complete meal, add 2 cups cooked turkey or chicken after pumpkin is cooked. Continue to heat for a few minutes, or until meat is hot.

An interesting variation might be-substitute chipotles for the jalapenos.

Every good dish deserves a good pot.

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