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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Servings 10

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Celebrate the Season - Thanksgiving Cooking Contest

Cheryl Perry

Hertford, North Carolina

ingredients 14
Prep Time 40 min
Total Time 40 min

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)

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Directions

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.