Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

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