Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

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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