Celebrate the Season - Thanksgiving Cooking Contest
Hertford, North Carolina

Orange-Green Chile Pumpkin Soup with Toasted Pumpkin Seeds

Enjoy this flavorful soup made using Old El Paso® chopped green chiles and pumpkin that’s perfect for side dish.

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  • prep time 40 min
  • total time 40 min
  • ingredients 14
  • servings 10
 

Ingredients

1
tablespoon vegetable oil
1/2
cup chopped shallots
4
cloves garlic, finely chopped
5
cups vegetable broth
1
can (29 oz) pumpkin (not pumpkin pie mix)
2
cups half-and-half
1
tablespoon cornstarch
1
package (1 oz) green chile dip mix, if desired
1
can (4.5 oz) Old El Paso™ chopped green chiles, undrained
2
to 3 teaspoons grated orange peel
3
teaspoons ground cumin
1 1/2
teaspoons kosher (coarse) salt
1/2
teaspoon pepper
1/4
cup toasted and salted shelled pumpkin seeds (pepitas)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 4-quart Dutch oven, heat oil over medium-low heat. Cook shallots in oil 3 minutes, stirring frequently. Add garlic; cook 2 minutes longer or until shallots are tender. Stir in broth and pumpkin. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
  • 2 In small bowl, mix half-and-half, cornstarch and dip mix with whisk until smooth. Stir into pumpkin mixture. Stir in chiles, orange peel, cumin, salt and pepper. Simmer 10 minutes longer, stirring occasionally, until thickened. Garnish individual servings with toasted pumpkin seeds.
  • 1 In 4-quart Dutch oven, heat oil over medium-low heat. Cook shallots in oil 3 minutes, stirring frequently. Add garlic; cook 2 minutes longer or until shallots are tender. Stir in broth and pumpkin. Heat to boiling; reduce heat. Simmer uncovered 15 minutes, stirring occasionally.
  • 2 In small bowl, mix half-and-half, cornstarch and dip mix with whisk until smooth. Stir into pumpkin mixture. Stir in chiles, orange peel, cumin, salt and pepper. Simmer 10 minutes longer, stirring occasionally, until thickened. Garnish individual servings with toasted pumpkin seeds.

EXPERT TIPS

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Expert Tips

You can substitute 3 cups fresh cooked pumpkin for the canned pumpkin.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
160
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
0g
0%
),
Cholesterol
20mg
20%;
Sodium
920mg
920%;
Total Carbohydrate
15g
15%
(Dietary Fiber
3g
3%
  Sugars
7g
7%
),
Protein
4g
4%
;
% Daily Value*:
Vitamin A
270%;
Vitamin C
8%;
Calcium
8%;
Iron
15%;
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.
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