Southwestern Pumpkin Soup with Avocado and Jalapeno Salsa-Lower Sodium

By MJH

260 Calories, 5 g protein, 21 g fat, 14 g carbohydrates, 80 mg sodium, 40 mg cholesterol
Yield: 6 servings

Ingredients

• 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, low sodium 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, unsalted 2 Tbsp.
• TABASCO® brand Original Red Sauce 1 tsp.
• Black pepper to taste
• Sour cream, for garnish as needed
• Lime slices, for garnish as needed

Preparation

Step 1

To prepare Avocado and Jalapeño Salsa, in a mixing bowl, combine avocados, red onions, jalapeños, lime juice and TABASCO® Green Jalapeño Pepper Sauce.
Mix well until thoroughly combined. Reserve.

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.

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 pepper.

For each serving, in shallow soup bowl, ladle 8-10 oz. of soup.
Place 1/6 of Avocado and Jalapeño Salsa in the center.
Garnish with sour cream and slices of lime on the side.