Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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