SOUTHWESTERN PUMPKIN SOUP WITH AVOCADO AND JALAPEÑO SALSA

Avocado and Jalapeño Salsa

Ingredients Weight Measure
Avocado, 1/2" dice 1 cup
Red onion, 1/4" dice 1/4 cup
Jalapeño, minced 1 Tbsp.
Lime juice 1-1/2 Tbsp.
TABASCO® brand Green Jalapeño Pepper Sauce 1/2 tsp.
Salt to taste

Southwestern Pumpkin Soup

Ingredients Weight Measure
Olive oil 2 Tbsp.
Onion, 1/2" dice 1 cup
Garlic, minced 1 tsp.
Pumpkin (or substitute butternut squash), 1/2" dice 3 cups
Chicken stock 4 cups
Heavy cream 1 cup
Brown sugar 1 Tbsp.
Cumin, ground 1/2 tsp.
Chili powder 1/2 tsp.
Coriander, ground 1/2 tsp.
Nutmeg, ground 1/8 tsp.
Bay leaf 1 ea.
Lime, juice 1/2 tsp.
Butter 2 Tbsp.
TABASCO® brand Original Red Sauce 1 tsp.
Salt to taste
Black pepper to taste
Sour cream, for garnish as needed
Lime slices, for garnish as needed

Method

  1. To prepare Avocado and Jalapeño Salsa, in a mixing bowl, combine avocado, red onion, jalapeño, lime juice, TABASCO® Green Jalapeño Pepper Sauce and salt to taste. Mix well until thoroughly combined. Reserve.
  2. To prepare Southwestern Pumpkin Soup, heat olive oil over medium heat in a large soup pot. Add onions and garlic. Cook gently over low heat for 3-4 minutes. Add pumpkin, chicken stock, heavy cream, brown sugar, cumin, chili powder, coriander, nutmeg and bay leaf. Cook for an additional 30 minutes, or until pumpkin is tender.
  3. Remove bay leaf and use a stick blender to puree the soup in the pot. Once smooth, add lime juice, butter, TABASCO® Original Red Sauce and season with salt and pepper to taste.
  4. In shallow soup bowl, ladle 8-10 oz. of soup. Place a spoon of avocado salsa in the center. Garnish with sour cream and slices of lime on the side.

Yield: 6 servings