Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Ingredients

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