As ya’ll know, Hallowe’en is my favourite time of year and along with the customary trick or treating, cow tipping and playing with my nuts at the cemetery, I always like to make a batch of Great Great Grandma Burrows’ Pumpkin Soup.
Now this is an old Burrows family recipe with southern flavour, which you may just find a little different to the norm. I guess each generation has added a little twist along the way. I think y’all will appreciate it when you make it this Hallowe’en.
Col. Jon’s Pumpkin Soup
2 tablespoons butter or margarine
1 large onion, chopped
1 jalapeño pepper, seeded and chopped
2 garlic cloves, minced
5 cups vegetable broth
1 large baking potato, peeled and chopped
1 1/4 teaspoons salt
1/2 teaspoon chilli powder
1/2 teaspoon ground cumin
1 (15-ounce) pumpkin
1/4 cup chopped fresh coriander
2 cups milk
3 tablespoons fresh lime juice
Garnishes: sour cream, fresh coriander sprig
Melt butter over medium heat. Add onion, jalapeño pepper and garlic; sauté 15 minutes. Add broth, potato, salt, chilli powder and cumin; cook, stirring often, 30 minutes or until potato is tender. Remove from heat, and let cool slightly (about 5 to 10 minutes).
Process potato mixture, pumpkin, and coriander in a food processor or blender until smooth, ya’ll be sure to stop and scrape down the sides now.
Return to heat; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice. Garnish if desired.