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Spicy Pumpkin-and-Potato Soup

Yankee Plus Dec 2015


Spicy Pumpkin-and-Potato Soup
2 votes, 4.50 avg. rating (86% score)
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Try a fresh take on a classic pumpkin starter with this recipe for Spicy Pumpkin-and-Potato Soup.

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  • 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.

Updated Monday, March 24th, 2003

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One Response to Spicy Pumpkin-and-Potato Soup

  1. LaVerne Perry September 20, 2004 at 9:59 am #

    I couldn’t get the pumpkin to swirl in the bowls, so I just added it to the pot. Once the pumpkin was added, it smoothed out and blended the distinctive flavors together without masking the indivudual taste of each.
    Since the flavor of cilantro is already present,why not add just a fresh cilantro sprig instead of heating one?

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