Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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