Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

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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