Pinterest Potluck and Creamy Southwestern Pumpkin Soup

19 Sep

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The fabulous wine cork center piece in the slideshow is the result of a Pinterest pin and the artistic abilities of one Zari Hamaways.  It could not be a better center piece for the occasion this photo was taken at which was a Pinterest Potluck.  Pinterest Potluck you say?  I had not heard of this fantastic idea until Miss Hamaways invited me this past week.  Basically, everyone takes some awesome recipe pin and you end up with an array of delicious dishes.  There you have it- Pinterest Potluck.  In the spirit of fall and given the opportunity to make yet another pumpkin-infused dish, I chose to whip up Creamy Southwestern Pumpkin Soup, a Southern Living recipe.  It’s a do over with its velvety texture and combo of pumpkin and southwest kick/flair.  All of the Pinterest contributions were incredibly delicious.  What a talented bunch of ladies 🙂  If any of the dishes are really jumping out at you, let me know and I’ll be sure to track down the recipes for ya.  I can provide the how-to on the soup of course…


  • 2 tablespoons butter or margarine
  • 1 large onion, chopped (about 2 cups)
  • 1 jalapeño pepper, seeded and chopped
  • 2 garlic cloves, minced
  • 5 cups chicken broth
  • 1 large baking potato, peeled and chopped (about 2 cups)
  • 1 1/4 teaspoons salt
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 1 (15-ounce) can pumpkin
  • 1/4 cup chopped fresh cilantro
  • 2 cups milk
  • 3 tablespoons fresh lime juice
  • Garnishes: fat free plain greek yogurt, fresh cilantro sprig


  1. Melt butter in a Dutch oven ( I don’t have one so used a large pasta pot) over medium heat. Add onion, jalapeño pepper, and garlic; sauté 15 minutes.
  2. Add chicken broth and next 4 ingredients (aka potato, salt, chili powder, and cumin); cook, stirring often, 30 minutes or until potato is tender.
  3. Remove from heat, and let cool slightly (about 5 to 10 minutes).
  4. Process potato mixture, pumpkin, and cilantro, in batches, in a food processor or blender until smooth, stopping to scrape down sides.  TIP: In a blender, I was good with just two batches so this is my recommendation given choice of small food processor or blender.
  5. Return to Dutch oven/pasta pot; stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice; garnish, if desired.

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