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| Pumpkin Soup with Toasted Pepitas |
Ingredients
Mexican Cream
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
Soup
6 tablespoons unsalted butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned chicken broth
Garnish
3/4 cup shelled pumpkin seeds [pepitas], toasted
Method
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 mixture in processor. Return to pot. Add broth;
simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and
pepper.
Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before
continuing.
Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.
Mexican Cream
1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
Soup
6 tablespoons unsalted butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned chicken broth
Garnish
3/4 cup shelled pumpkin seeds [pepitas], toasted
Method
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 mixture in processor. Return to pot. Add broth;
simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and
pepper.
Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before
continuing.
Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.