Southwestern Pumpkin Soup

I wanted a savory pumpkin soup, so I took a basic pumpkin soup recipe (Cooking Light, of course) & kicked it up. This recipe makes approximately 4-6 servings.

Ingredients
1 sm onion, diced*
1 sm green bell pepper, diced*
1 sm red bell pepper, diced*
2 cloves garlic, minced
EVOO
1/4 tsp coriander
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
1 15-0z can pumpkin
1 tsp garlic powder
1/4 tsp red pepper flakes
1 T dried cilantro*
1/4 tsp pepper, freshly ground
1-2 T lime juice
3-4 c low-sodium broth (beef or chicken will work)
1-2 c fat-free milk (adjust for desired soup thickness)

*I used the frozen seasoning blend for faster prep. You could add diced jalapeno, but I found the red pepper flakes gave enough heat.
*May substitute fresh cilantro. Measurement should be adjusted to your desired flavor either way. We love cilantro.

Directions

1. Heat EVOO in small stock pot over medium-high heat.


2. Add onions, bell peppers, and garlic.


3. Saute 5-10 min or until onions are clear, turning often to prevent garlic from burning.


4. Add coriander, cumin, chili powder, and paprika. Stir. Saute an additional 1-2 min.


5. Add pumpkin, garlic powder, red pepper flakes, cilantro, ground pepper, lime juice, and broth. Stir to combine. Bring to soft boil, stirring frequently.


6. Turn temp to med-low. Boil 5-10 min until heated through.


7. Add milk.


8. Boil an additional 5-10 min or until soup begins to thicken, stirring constantly to prevent scorching.


9. Serve with croutons on top. Add salt only as needed.

*I did not puree the soup. However, if you prefer a smooth soup, use an immersion blender to puree to desired consistency.