Spiced Pumpkin Soup with Mexican Cream and Toasted Pepitas

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* Exported from MasterCook *

 

Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas

 

Recipe By : Adapted from Bon Appetit, November 1997

Serving Size : 14 Preparation Time :0:00

Categories : Soups & Stews Holiday

 

Amount Measure Ingredient -- Preparation Method

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1/2 cup whipping cream

1/2 cup sour cream

1 teaspoon fresh lime juice

6 tablespoons butter -- (3/4 stick)

6 cups finely chopped onions

3 15 ounce can solid pack pumpkin

2 cups whole milk

1 1/4 teaspoons dried crushed red pepper

9 cups canned imitation chicken broth

3/4 cup shelled pumpkin seeds -- (pepitas), toasted

 

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 saut‚ 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.

 

Serves 14.

 

Converted by MC_Buster.KES/19 Dec 99

 

 

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NOTES : Often used in southwestern and Mexican cooking, the crunchy, green

hulled pumpkin seeds called pepitas add delightful texture to this smooth soup.

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