Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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