Updated Monday, March 24th, 2003
Try a fresh take on a classic pumpkin starter with this recipe for Spicy Pumpkin-and-Potato Soup.
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.
In this issue: Summer Off the Beaten Path
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