Name: Southwest Pumpkin Soup
Yield: 4 servings
Ingredients: 1 Tablespoon Vegetable Oil; 1 whole Large Onion, Peeled And Chopped; 5 cloves Garlic, Peeled And Minced; 1 whole Jalapeno, Seeded And Chopped; 1-1/2 Tablespoon Ground Cumin; 1-1/2 Tablespoon Dried Oregano; 1-1/2 teaspoon Salt; 8 cups Vegetable Stock; 29 ounces, weight Can Pumpkin Puree; 15 ounces, weight Can White Beans, Drained; 2 Tablespoons Red Wine Vinegar; 2 Tablespoons Honey; 1/2 cups Pepitas (pumpkin Seeds); 1 cup French's French Fried Onions; Cayenne Pepper

Servings: 4 persons

1 Tablespoon Vegetable Oil
1 whole Large Onion, Peeled And Chopped
5 cloves Garlic, Peeled And Minced
1 whole Jalapeno, Seeded And Chopped
1-1/2 Tablespoon Ground Cumin
1-1/2 Tablespoon Dried Oregano
1-1/2 teaspoon Salt
8 cups Vegetable Stock
29 ounces, weight Can Pumpkin Puree
15 ounces, weight Can White Beans, Drained
2 Tablespoons Red Wine Vinegar
2 Tablespoons Honey
1/2 cups Pepitas (pumpkin Seeds)
1 cup French's French Fried Onions
Cayenne Pepper

1
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
2
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
3
Use an immersion blender to puree the soup until smooth. (Note: You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.)
4
Preheat the oven to 400u00b0F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
5
Serve the soup warm, sprinkled with toasted pepitas and onions.

No nutritional information available.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

Southwest Pumpkin Soup

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