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 jui...
Stay right here, 'cause these are the good old days.