Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network