Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

  • 1 teaspoon fresh lime juice
  • 3 15-ounce cans solid pack pumpkin
  • 6 cups onions
  • 1 ¼ teaspoons dried crushed red pepper
  • 6 tablespoons butter
  • ¾ cup shelled pumpkin seeds (pepitas)
  • 9 cups canned low-salt chicken broth
  • + 3 more ingredients
    • ½ cup sour cream
    • 2 cups whole milk
    • ½ cup whipping cream

Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.) Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree ...

View full recipe at Epicurious

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