Pumpkin & Corn Soup with Jalepeno Pesto
A delicious fall soup with a zingy pesto. Add diced potatoes or black beans for a heartier soup, and serve with a crusty bread or cornbread. A fall staple for many years in our home.
Would love to give credit where it's due -- I got this from a magazine over ten years ago - possibly Cooking Light, but I can't remember for certain.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
gluten free
red meat free
shellfish free
contains dairy
- 1/2 teaspoon salt
- 1/4 cup onion finely chopped
- 1/2 teaspoon pepper
- 3/4 cup olive oil
- 1 tablespoon lime juice
- 1/2 cup parmesan cheese
- 5 cloves garlic minced
- 1 cup fresh cilantro finely chopped (or add to food processor/blender)
- 1 cup fresh parsley finely chopped
- 1/2 cup pine nuts lightly toasted, finely chopped
- 4 jalepenos finely chopped (seeded if preferred)
- 1/2 teaspoon lime zest
- 4 cans (14.5 oz. each) vegetable broth (chicken broth, if preferred)
- 2 cans (11 oz.) corn drained
- 2 tablespoon jalepenos finely chopped
- 1 can (16 oz.) pumpkin
- 1 cup half and half cream
- 11 corn tortillas optional, for serving
- Carbohydrate 45.9611130488258 g
- Cholesterol 12.567500001752 mg
- Fat 14.0786313796846 g
- Fiber 7.99448860467376 g
- Protein 8.17725331131797 g
- Saturated Fat 3.70374422483939 g
- Serving Size 1 1 Serving (369g)
- Sodium 77.5845978123029 mg
- Sugar 37.9666244441521 g
- Trans Fat 1.14569202033431 g
- Calories 326 calories
***Pesto*** Combine the following ingredients in a food processor or blender (olive oil last): cilantro, parsley, 4 jalepenos, pine nuts, parmesan cheese, garlic cloves, lime juice, lime zest, olive oil ***Soup*** Combine onion, 2 tablespoons jalepeno, corn and broth. Boil, reduce heat and simmer 20-25 minutes until onion and jalepenos are tender. Stir in pumpkin, blend well. Cover and simmer 5-10 minutes or until thoroughly heated. Add half and half, salt and pepper; heat (don't boil). Line bowls with warm corn tortillas (optional). Pour soup over tortillas, and top with a spoon of pesto.
