Southwestern flavors in an easy, creamy pumpkin soup.
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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.
Explore reviews fromour online community
Easy and tasty! Served this with sandwiches, and it went over really well. Five guys finished the whole pot, though it wasn't as spicy as we'd hoped.
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.