Spicy Pumpkin and Potato Soup

This recipe, from Roxanne E. Chan of Albany, California, won third prize in The 2001 Old Farmer's Almanac Recipe Contest: “Best Soups and Chowders.”


3 tablespoons olive oil, divided
1 medium onion, chopped
2 cloves garlic, minced
2 medium potatoes, peeled and diced
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
6 cups chicken or vegetable broth
1/4 cup chopped fresh cilantro
1 jalapeno, seeded and minced
1 cup solid-pack canned pumpkin
1/4 cup half-and-half or light cream, heated
6 fresh cilantro sprigs, for garnish


Heat 2 tablespoons of oil in a Dutch oven over medium heat. Add the onion, garlic, potatoes, chili powder, and cumin and sauté for 5 minutes. Stir in the broth and cook for 15 minutes, or until the potatoes are tender. Process the soup in a blender, along with the chopped cilantro and jalapeno. In a separate bowl, whisk together the pumpkin, half-and-half, and remaining tablespoon of oil. Ladle the potato soup into six bowls. Swirl ⅙ of the pumpkin mixture into each bowl, creating a marbling effect, and garnish with a cilantro sprig.

Cooking & Recipes


Makes 6 servings


Roxanne E. Chan, Albany, California


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