Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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