Corn And Pumpkin Soup With Jalapeño Pesto Recipes

HEARTY CORN AND PUMPKIN SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

CORN AND JALAPENOS

Steps:

• Heat olive oil over medium low heat. Cook and stir jalapeno pepper in hot oil until softened, about 5 minutes. Add onion; cook and stir until the onion is soft, about 2 minutes more. Add corn. Season mixture with salt and black pepper. Continue cooking and stirring until the corn is hot, about 5 minutes. Sprinkle cilantro over the mixture, stir, and simmer another 30 to 60 seconds.

PUMPKIN & CORN SOUP

Steps:

• In saucepan, combine broth, corn & onion.
• Bring to boil, then reduce heat, cover & simmer 20-25 minutes until onion is tender.
• Stir in pumpkin & blend well.
• Cover & simmer 5-10 minutes until thoroughly heated.
• Add half-and-half, salt & pepper.
• Cook & stir until thoroughly heated, but DO NOT BOIL.

SPICY PUMPKIN & CORN SOUP

Steps:

• In a large saucepan, mix all ingredients. Bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until slightly thickened, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add a little broth if necessary.

PUMPKIN CORN SOUP

Steps:

• In a large saucepan, saute onion and red pepper in butter until almost tender. Add the corn, jalapeno, garlic and chili powder; saute 2 minutes longer. , Stir in the broth, pumpkin, salt and cayenne until blended. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. Stir in lime juice.

CORN AND PUMPKIN SOUP WITH JALAPEñO PESTO

Steps:

• In food processor bowl with metal blade or blender container, combine cilantro, parsley, pine nuts, cheese and garlic. Process 10 to 15 seconds to chop mixture. Add 4 cut-up jalapeño peppers, lime juice and lime peel process 5 to 10 seconds to blend. With machine running, add oil through feed tube or opening in blender lid in slow, steady stream just until well blended. Set aside.In large saucepan, combine broth, corn, onion and 2 tablespoons jalapeño pepper. Bring to a boil. Reduce heat cover and simmer 20 to 25 minutes or until onion and jalapeño pepper are tender. Stir in pumpkin blend well. Cover simmer 5 to 10 minutes or until thoroughly heated. Add half-and-half, salt and pepper cook and stir until thoroughly heated. DO NOT BOIL.To serve, line 11 soup bowls with warmed tortillas ladle hot soup into tortilla-lined bowls. Spoon scant 2 tablespoons pesto onto each serving.*TIP: To toast pine nuts, spread on cookie sheet bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.Nutrition Per Serving (1 cup): Calories 370 Protein 11g Carbohydrate 32g Fat 23g Sodium 840mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.