Food recipes
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas Ingredients: cream, whipped, cream topping, pressurized cream, sour, cultured lime juice, raw butter, without salt onions, raw pumpkin, raw milk, fluid, 1% fat...
Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Ingredients:
cream, whipped, cream topping, pressurized
cream, sour, cultured
lime juice, raw
butter, without salt
onions, raw
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
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 saute 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.
Ingredients:
cream, whipped, cream topping, pressurized
cream, sour, cultured
lime juice, raw
butter, without salt
onions, raw
pumpkin, raw
milk, fluid, 1% fat, without added vitamin a and vitamin d
spices, pepper, red or cayenne
soup, chicken broth or bouillon, dry
seeds, pumpkin and squash seeds, whole, roasted, without salt
Directions:
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 saute 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.