Pumpkin Soup with Jalapenos

Contributed by Garrett Mair

so I made a pumpkin soup with jalapenos like Madge did. here is the recipe I based it off of: Ingredients •      2 jalapeno peppers, roasted and chopped •      1 15-ounce can pumpkin •      2 cups chicken broth •      2 tablespoons heavy cream •      1 large Spanish onion, diced •      2 carrots, diced •      1 teaspoon garlic, minced •      1 teaspoon olive oil •      ½ teaspoon ground cloves •      ½ teaspoon ground all spice Cooking Directions 1.      Heat a sauté pan to medium heat. 2.      Add olive oil, onion and carrot. 3.      Cook about 5 minutes or until vegetables begin to soften. 4.      Add vegetables to a medium sized pot and add chicken broth, jalapeno peppers, cloves and all spice. 5.      Simmer for 15 minutes. 6.      Add pumpkin and heavy cream. 7.      Mix well. 8.      Transfer soup to a blender and process until smooth. 9.      Return to pot and heat on low about 5 minutes. 10.      Serve. I substituted 1 part milk 1 part Greek yogurt for the cream I also tripled the chicken broth and added two chicken breasts we topped it with a pinch of cheese and some whole grain (no additives) tortilla chips. I must say it was fantastic, definitely something I will make again.