Creamy Southwestern Soup By Kathy Clervi

2 T butter or Margerine
1 large onion chopped-about 2 cups
1 jalapeno pepper seeded and chopped
2 minced garlic cloves
5 cups chicken broth
1 large baking potato peeled and chopped-about 2 cups
1 1/4 t salt
1/2 t chili powder
1/2 t ground cumin
1 15 oz can pumpkin or 2 cups of fresh pumpkin
1/4 cup fresh cilantro
2 cups milk
3 T fresh lime juice or 1 Tablespoon of bottled.

Melt butter in a dutch oven over medium heat. Add onion, jalapeno, and garlic. Saute 15 minutes. Add chicken broth and next 4 ingredients: cook stirring often, 30 minutes or until potato is tender. Remove from heat and let cool slightly.
Process potato mixture, pumplin and cilantro, in batches in a blener until smooth, stopping to scrape down sides.
Return to dutch oven: stir in milk, and simmer 10 minutes or until thoroughly heated. Stir in lime juice

Enjoy!