A delicious fall soup with a zingy pesto. Add diced potatoes or black beans for a heartier soup, and serve with a crusty bread or cornbread. A fall staple for many years in our home.
Would love to give credit where it's due -- I got this from a magazine over ten years ago - possibly Cooking Light, but I can't remember for certain.
***Pesto***
Combine the following ingredients in a food processor or blender (olive oil last): cilantro, parsley, 4 jalepenos, pine nuts, parmesan cheese, garlic cloves, lime juice, lime zest, olive oil
***Soup***
Combine onion, 2 tablespoons jalepeno, corn and broth.
Boil, reduce heat and simmer 20-25 minutes until onion and jalepenos are tender.
Stir in pumpkin, blend well.
Cover and simmer 5-10 minutes or until thoroughly heated.
Add half and half, salt and pepper; heat (don't boil).
Line bowls with warm corn tortillas (optional). Pour soup over tortillas, and top with a spoon of pesto.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (369g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 326 | ||
Calories from Fat: 127 (39%) | ||
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Amt Per Serving | % DV | |
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Total Fat 14.1g | 19 % | |
Saturated Fat 3.7g | 19 % | |
Monounsaturated Fat 6.2g | ||
Polyunsanturated Fat 3.1g | ||
Cholesterol 12.6mg | 4 % | |
Sodium 77.6mg | 3 % | |
Potassium 674mg | 18 % | |
Total Carbohydrate 46g | 14 % | |
Dietary Fiber 8g | 32 % | |
Sugars, other 38g | ||
Protein 8.2g | 12 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 326
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