8 cups cooked pumpkin, sugar or fairytale pumpkin (you can use puree, 3 15-oz cans)
4 to 6 cups chicken stock (start with 4 cups and add to your desired consistency)
1 teaspoon dried Mexican oregano
Salt and Pepper to taste
2 Tbsp. fresh squeezed lime juice
Instructions:
Heat oil in a large pot over medium high heat. Add shallot and sauté for 2-3 minutes or until soft. Add the garlic and cumin and cook for about another minute.
Add the salsa, pumpkin, chicken stock, oregano, salt and pepper. Reduce heat to low partially cover and simmer for 30 minutes.
Turn off heat. Working with 2-3 cups soup at a time, in batches, puree soup in blender. After pureed pour soup in serving bowl.
Add lime juice. If soup is thick you can now add chicken stock for desired consistency. Also adjust seasoning to taste.
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