Orange-Green Chile Pumpkin Soup with Toasted Pumpkin Seeds

  • Prep 40 min
  • Total 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)

Steps

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  • 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.

Notes









Tips

Expert Tips

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

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
160
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
4 1/2g
21%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
920mg
38%
Potassium
330mg
9%
Total Carbohydrate
15g
5%
Dietary Fiber
3g
12%
Sugars
7g
Protein
4g
% Daily Value*:
Vitamin A
270%
270%
Vitamin C
8%
8%
Calcium
8%
8%
Iron
15%
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 Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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