Celebrate National Pumpkin month by indulging in this tasty soup

Recipe: Creamy Spicy Pumpkin Soup

—Ingredients:—

• 24 oz Mama Vega’s Salsa
• 15 oz Pumpkin
• 2 Baking potatoes
• 2 cup Milk
• 1/2 cup Heavy whipping cream
• 2 Tbs Butter
• 8 3/4 cup Chicken broth
•  1 Tbs Olive oil
• 3/4 cup Brown sugar
• 2 Tbs Garlic salt
• 1/2 tsp Chili powder
• 1/2 tsp Cumin ground

— Procedure: —

1. In a large pot with moderate heat, melt butter in olive oil. Add brown sugar and stir to dissolve.
2. Pour in chicken broth (homemade) and mix well.
3. Add peeled diced potatoes and remaining spices. Cook stirring often until potatoes are tender. Approximately 30 minutes.
4. Remove one half of the potatoes. Set aside in a separate bowl.
5. Remove pot from heat and let cool slightly for 5 to 10 minutes.
6. Stir in pumpkin and Mama Vega’s Salsa into cooled potato broth mixture.
7. Process in a blender a little at a time. Put blended mixture into another pot until the entire pot has been blended smooth.
8. Stir in milk and heavy cream into the blended mixture.
9. Add the cooled diced potatoes that were set aside.
10. Simmer approximately 10 minutes or until thoroughly heated.
11. Make sure to stir constantly to prevent lumps and sticking.
12. Garnish with sour cream and a sprig of cilantro

Servings: 32              Yield: 16 cups

Nutrition Facts

Serving size: 1/32 of a recipe (8.3 ounces).
Percent daily values based on the Reference Daily
Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

[See Vegan version of this recipe here.]