Corn And Pumpkin Soup With Jalapeño Pesto Recipes

Steps:

• Heat olive oil in a large pot over medium heat. Cook and stir leeks and carrots in hot oil until softened, 5 to 10 minutes.
• Stir chicken broth into leek mixture; bring to a boil. Add potatoes, salt, cloves, and pepper; boil until potatoes are tender, about 15 minutes.
• Pour pumpkin puree into a large bowl. Stir 1 cup of broth and potatoes mixture into pumpkin.
• Pour pumpkin mixture, corn, and milk into chicken broth mixture in the large pot. Stir to combine and simmer until heated through and flavors blend, at least 5 minutes. Sprinkle individual servings with parsley.

Steps:

• In food processor bowl with metal blade or blender container, combine cilantro, parsley, pine nuts, cheese and garlic. Process 10 to 15 seconds to chop mixture. Add 4 cut-up jalapeño peppers, lime juice and lime peel process 5 to 10 seconds to blend. With machine running, add oil through feed tube or opening in blender lid in slow, steady stream just until well blended. Set aside.In large saucepan, combine broth, corn, onion and 2 tablespoons jalapeño pepper. Bring to a boil. Reduce heat cover and simmer 20 to 25 minutes or until onion and jalapeño pepper are tender. Stir in pumpkin blend well. Cover simmer 5 to 10 minutes or until thoroughly heated. Add half-and-half, salt and pepper cook and stir until thoroughly heated. DO NOT BOIL.To serve, line 11 soup bowls with warmed tortillas ladle hot soup into tortilla-lined bowls. Spoon scant 2 tablespoons pesto onto each serving.*TIP: To toast pine nuts, spread on cookie sheet bake at 350°F. for 3 to 6 minutes or until light golden brown, stirring occasionally.Nutrition Per Serving (1 cup): Calories 370 Protein 11g Carbohydrate 32g Fat 23g Sodium 840mgFrom "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Steps:

• Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife.
• Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat.
• Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass.
• Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary.