Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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

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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