Spicy Pumpkin-and-Potato Soup

From Old Farmer's Almanac Contests

Potatoes Recipes | Soups, Stews, Chowders Recipes

Yield: 6.

• 3 tablespoons olive oil, divided
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 1/2 teaspoon chili powder
• 1/2 teaspoon ground cumin
• 6 cups chicken or vegetable broth
• 1/4 cup chopped cilantro
• 1 jalapeno pepper, seeded and minced
• 1 cup solid-pack canned pumpkin
• 1/4 cup half-and-half or light cream, heated fresh cilantro sprigs, for garnish

In a large Dutch oven, heat 2 tablespoons oil. Add the onion, garlic, potatoes, chili powder, and cumin. Saute over medium heat for 5 minutes. Add the broth and cook until the potatoes are tender, about 15 minutes. Process the soup in a blender, along with the cilantro and jalapeno. In a separate bowl, combine the pumpkin, half-and-half, and the rest of the oil, mixing until well combined. Ladle the potato soup into 6 bowls. Swirl the pumpkin mixture into the soup, creating a marbling effect. Garnish and serve.

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