Spicy Southwest Pumpkin Soup
1 tablespoon OLIVE & VINE Smoky Chipotle Pepper olive oil
1 large onion, chopped
5 cloves garlic, chopped
1 jalapeno pepper, seeded and chopped
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1 1/2 teaspoons salt
8 cups vegetable stock
29 ounce can pure pumpkin puree
15 ounce can white beans, drained
2 tablespoons OLIVE & VINE Red Wine Vinegar
2 tablespoons honey
For the Toasted Pumpkin Seed Topping:
1/2 cup pumpkin seeds
1 cup french fried onions (like French's)
Pinch of cayenne pepper and salt
Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth. You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
Preheat the oven to 400 degrees F. Spread the pumpkin seeds and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
Serve the soup warm, sprinkled with toasted pumpkin seeds and onions.