For the first course of a southwestern meal, pumpkin jalapeno soup is an obvious first choice. The soup blends both traditional American with south of the border tastes. Pumpkin jalapeno soup is naturally low in fat and adds a festive touch to any meal. The soup can be made with either fresh, cooked pumpkin or canned pumpkin from the grocery store.
Heat 2 tbsp. olive oil over medium heat in a large saucepan.
Add the onion, garlic and jalapeño peppers and sauté until the onions are translucent and the peppers are soft.
Stir in two cups of cooked pumpkin. Add two cups of chicken broth and let simmer for 30 minutes.
Ladle one cup of the soup at a time into a food processor and blend until smooth. Pour into a bowl until all of the soup has been processed.
Place the soup back into the saucepan and reheat before serving.
Add one cup of heavy cream to the soup for a heavier, creamer soup if desired.