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Corn & Pumpkin Soup w Jalapeno Pesto Recipe

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This recipe for Corn & Pumpkin Soup w Jalapeno Pesto is from The Davidson Family Cookbook 2012, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Pesto;
1 bunch cilantro
1 bunch italian parsley
3/4 cup pine nuts, lightly toasted
1/2 to 3/4 cup Parmesean
5 cloves garlic
4 jalapeņo peppers
juice of 1/2 lime
zest of lime
3/4 cup olive oil

Soup:
4 cans chicken broth (14.5 oz )
2 11 oz cans vacuum packed corn
1/2 cup finely chopped onion
2 T finely diced jalapeņo
1 16 oz can pumpkin
1 cuo 1/2&1/2
salt and pepper
Tortilla Strips to garnish
Directions:
Directions:
In food processor bowl all cilantro and parsley, pine nuts, cheese and garlic, process10 seconds. Add lime juice and zest, chopped jalapeņos and process 10 to 15 seconds, with processor running add oil slowly via feed tube with a steady stream. Salt and Pepper to taste. Set aside.

In large saucepan combine broth, corn, onion and 2 T jalapeņo. Simmer covered til onion tender about 25 min. Add pumpkin, simmer 5 min, add half and half and salt and pepper, warm do not boil
Number Of Servings:
Number Of Servings:
8
Personal Notes:
Personal Notes:
use pesto on sammies!

 

 

 

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