Serves: 11
Total Calories: 1,620

JALAPEÑO PESTO
1 cup fresh cilantro
1 cup fresh parsley
1/2 cup pine nuts, lightly toasted*
1/2 cup grated Parmesan cheese
5 garlic cloves, minced
4 jalapeño peppers, cut up
1 teaspoon lime juice
1/2 teaspoon grated lime peel
3/4 cup olive oil

SOUP
4 (14 1/2-ounce) cans ready-to-serve chicken broth
2 (11-ounce) cans vacuum-packed whole kernel corn, drained
1/4 cup finely chopped onion
2 tablespoons finely chopped jalapeño peppers
1 (16-ounce) can pumpkin
1 cup half-and-half
1/2 teaspoon salt
1/4 teaspoon pepper
11 (8 or 6-inch) corn tortillas or 8-inch flour tortillas, warmed

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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 840mg

From "Pillsbury Best of the Bake-Off® Cookbook." Copyright 2004 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 11
Total Calories: 1,620
Calories from Fat: 243

More Recipes from the Pillsbury Best of the Bake-Off® Cookbook Cookbook:
01: Soups, Sandwiches and Snacks
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Blacked-Eyed Peas and Pork Gumbo
Broccoli Ham and Swiss Rolls
Caribbean Chili
Cheese-Steak Crescent Braid
Chicken Salad Focaccia Sandwiches
Chicken and Black Bean Tostizzas
Chicken and Cheese Crescent Chimichangas
Chinese Roast Pork Buns
Corn and Pumpkin Soup with Jalapeño Pesto
Creamy Chicken Vegetable Chowder
Creole Gumbo
Crescent Chick-Be-Quicks
Crescent Cristo Sandwich Loaf
Crescent Oriental Egg Rolls
Crescent Samosa Sandwiches
Crescent Three-Cheese Calzone
Garlic Chicken Provençal Soup
Great Northern Bean Stew
Ham and Cheese Biscuit Pockets
Ham and Cheese Crescent Snacks
Ham and Swiss Crescent Braid
Harvest-Fresh Spinach Soup
Italian Biscuit Flatbread
Italian Pasta Sausage Soup
Italian Spinach Dumpling Stew
Italian Spinach Torta
Mexican Vegetable Soup
Mushroom Phyllo Tarts
Pesto Crescent Twists with Feta Spread
Poppin Fresh Barbecups
Puffy Chiles Rellenos
Reuben-in-the-Round Crescents
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Savory Crescent Chicken Squares
Savory Salmon-Filled Crescents
Sherried Mushroom Bisque
Sicilian Mushroom Flatbread
Southwest Tortellini Chowder
Spicy Meat Pies with Yogurt Sauce
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