Appetizers / Soups / Salads

Corn and Pumpkin Soup with Jalapeno Pesto is for Soup.

Corn and Pumpkin Soup with Jalapeno Pesto takes 15 minutes to prepare.

Corn and Pumpkin Soup with Jalapeno Pesto takes 30 minutes to cook.

Corn and Pumpkin Soup with Jalapeno Pesto makes 14 servings.

The ingredients for Corn and Pumpkin Soup with Jalapeno Pesto are:

Soup:
3 chicken breasts (if desired)
4 cans chicken broth
2 cans corn
1 finely chopped medium onion
1 finely chopped jalapeno pepper
1 16 oz can pumpkin
1 cup half and half
salt and pepper to taste

Pesto:
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup grated parmesan cheese
5 cloves garlic
4 jalapeno peppers
1 tbsp lime juice
4 tbsp olive oil

Here is how you make Corn and Pumpkin Soup with Jalapeno Pesto:

1. Simmer chicken in 8-10 cups of water until done. Remove from pan and chop. In a large pan combine 4 cans broth, corn, onion and 1 jalapeno pepper. Bring to boil and simmer about 20 minutes.2. While simmering, make the pesto. In food processor or blender, combine cilantro, parsley, cheese and garlic. Process to chop. Add 4 jalapeno peppers and lime juice. Process to blend. With machine running, add oil slowly just until well blended.3. Back to soup- stir in pumpkin, blend well. Add chopped chicken. Cover and simmer 5-10 minutes until heated through. Add half and half, salt and pepper, cook and stir until heated, but do not boil.Serve with 1-2T pesto on each serving. The soup has a little kick by itself, but when you add the pesto it is quite spicy. You can also add some carrots to boost the veggie content.makes about 14 1-cup servingsnutrition info includes 3 chicken breasts

The nutritional information for Corn and Pumpkin Soup with Jalapeno Pesto is:

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 156.9

• Total Fat: 8.4 g
• Cholesterol: 27.1 mg
• Sodium: 692.0 mg
• Total Carbs: 11.0 g
• Dietary Fiber: 2.1 g
• Protein: 9.9 g