Seriously…you won’t regret this. 

Creamy Southwestern Pumpkin Soup 

2 T. butter

1 large onion, chopped

2 garlic cloves, minced

5 c. chicken broth

1 large baking potato

1 ¼ t. salt

½ t. chili powder

½ t. cumin

1 15 oz. can pumpkin

¼ c. chopped cilantro

2 c. milk

3 T. lime juice

Melt butter.  Saute onion and garlic.  Add chicken broth – cumin.  Cook until potato is tender.  Remove from heat and cool 5-10 minutes.  Process potato mix, pumpkin, and cilantro in blender until smooth.  Return to heat.  Stir in milk and simmer 10 minutes or until thoroughly heated.  Stir in lime juice.   Serves 8.


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