Corn and Pumpkin Soup with Jalapeno Pesto

posted by Sue Freeman 09-18-98 3:00 PM

Corn and Pumpkin Soup with Jalapeno Pesto

Jalapeno Pesto:
1 cup fresh cliantro
1 cup fresh parsley
1/2 cup pine nuts, lightly toasted
1/2 cup grated parmesean cheese
5 cloves garlic, minced
4 jalapeno Peppers, cut up
1 tsp. lime juice
1/2 tsp grated lime peel
3/4 cup olive oil


In food processor bowl with metal blade, combine first 5 ingredients. Process 15 seconds to chop mixture. Add the Jalapenos, lime juice and lime peel; process another 10 seconds to blend. With machine running, add oil through feed in a slow steady stream until well blended; set aside.


Soup:

1 (10 1/2 oz.) cans chicken broth
2 (ll oz.) cans whole kernel corn, drained
1/4 cup finely chopped onion
2 TBSP. finely chopped jalapeno peppers
1 (16 oz.) can pumpkin
1 cup half and half
1/2 tsp.. pepper
11 (8 inch) corn tortillas (or flour ones)


In a large saucepan, combine first 5 ingredients. Bring to a boil and reduce heat and cover and simmer for 20 minutes or until onion and pepper is tender. Stir in pumpkin and blend well. Cover and simmer another 5 to 10 minutes or until thoroughly heated.

Add half and half and salt and pepper; cook and stir until heated, do not boil.

To serve, line soup bowls with warmed tortilla's and ladle hot soup into tortilla lined bowls.

Spoon the pesto in the center (about 2 TBSP.)


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