Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network