Southwestern flavors in an easy, creamy pumpkin soup.
Story Behind the Recipe
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2 tablespoons Land O Lakes® Butter
1 medium (1/2 cup) onion, chopped
1 teaspoon finely chopped fresh garlic
1 teaspoon chili powder
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon ground cumin
2 1/2 cups chicken or vegetable broth
1 (15-ounce) can pumpkin
1/2 cup Land O Lakes® Heavy Whipping Cream
1/4 cup sour cream, if desired
Sage leaves, if desired
Melt butter in a 3-quart saucepan until sizzling; add onion, garlic, chili powder, salt, pepper and cumin. Cook over medium-high heat 3-5 minutes or until onion is softened.
Add broth; continue cooking, stirring occasionally, until mixture comes to a boil. Reduce heat to low; cook, stirring occasionally, 10 minutes.
Whisk in pumpkin until well mixed; cook 5 minutes. Stir in whipping cream; continue cooking 5 minutes. Remove from heat. Transfer mixture to food processor bowl fitted with metal blade. Cover; process until smooth. Return mixture to saucepan; cook over low heat until heated through.
Serve warm. Garnish each serving with 1 tablespoon sour cream and sage leaves, if desired.
Read the Story Behind the Recipe
Pumpkin doesn’t have to be sweet! In fact, creamy pumpkin goes well with a little heat. These soups show off pumpkin’s savory side.