Creamy Southwestern Pumpkin Soup

This recipe is courtesy of Southern Living Magazine and my friend LeeAnn.

I've made it several times now, and each time it is amazing and perfect for a fall or winter evening.  Just a warning, though--probably not a recipe for most little ones as it does have some bite to it.

Note that I bolded and italicized the part about puttingit into the food processor in batches.  I promise this will save you a BIG mess in the kitchen.  You think I'd have learned after making it repeatedly...

2 T butter or margarine
1 large onion chopped (I use half an onion as hubby isn't a huge onion fan)
1 jalapeno pepper, seeded and chopped
2 garlic cloves, minced
5 cups chicken broth (or stock)
1 large baking potato, peeled and chopped
1 1/4 t salt
1/2 t chili powder
1/2 t cumin (I used more because I love the flavor)
1 (15 oz) can of pumpkin (Or a fresh pumpkin, roasted.  I bet you could use butternut squash, too.)
1/4 c chopped fresh cilantro
2 c milk
3 T fresh lime juice

Melt butter in a large pot over medium heat.  Add onion, jalapeno pepper and garlic; saute for 15 minutes.  Add chicken broth and next 4 ingredients.  Cook, stirring often, 30 minutes or until potato is tender.  Remove from heat and cool slightly (5-10 minutes).

Process potato mixture, pumpkin and 1/4 c cilantro, in batches, in a food processor or blender until smooth, stopping ot scrape down sides.

Return to pot, stir in milk and simmer 10 minutes or until thoroughly heated.  Stir in lime juice.

I do put out sour cream and Greek yogurt when I serve the soup.  I also think you could add cooked chicken to the soup as well as tortilla chips or fritos or even baked tortillas.  Enjoy!!