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home > recipes > soups > spicy pumpkin soup with mexican cream and toasted pepitas
from Yardley, PA USA Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas 1/2 cup whipping cream 1/2 cup sour cream 1 tsp lime juice Whip the cream, sour cream and lime juice together until fully mixed; chill for one hour in refrigerator. 6 T (3/4 stick) butter 6 cups finely chopped onions 3-15oz cans solid packed pumpkin 2 cups whole milk 1 tsp crushed red pepper (or more, if desired) 9 cups chicken broth 3/4 cup shelled pumpkin seeds toasted Melt the butter in large pot over medium heat. Add onions and saute until translucent. Transfer onions to food processor and add in milk and crushed red pepper. Working in batches add in the solid packed pumpkin and puree. Return puree mixture to pot, add chicken broth and simmer for ten minutes stirring occasionally. Season to taste with salt and pepper. Soup should be served at simmer temperature and garnished with a drizzle of fresh cream and the toasted pumpkin seeds - pepitas.

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas


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keyword: spicy
keyword: pumpkin
keyword: mexican
keyword: cream
keyword: toasted
keyword: pepitas
recipes for soups
recipes by dave
Email Address:
(posted November 23, 1999)

from Yardley, PA USA

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

1/2 cup
whipping cream
1/2 cup
sour cream
1 tsp
lime juice

Whip the cream,
sour cream and lime juice together until fully mixed; chill for one hour in refrigerator.

6 T (3/4 stick)
butter
6 cups finely chopped onions
3-15oz cans
solid packed pumpkin
2 cups whole
milk
1 tsp crushed red pepper (or more, if desired)
9 cups
chicken broth
3/4 cup shelled
pumpkin seeds toasted

Melt the butter in large
pot over medium heat. Add onions and saute until translucent. Transfer onions to food processor and add in milk and crushed red pepper. Working in batches add in the solid packed pumpkin and puree. Return puree mixture to pot, add chicken broth and simmer for ten minutes stirring occasionally. Season to taste with salt and pepper. Soup should be served at simmer temperature and garnished with a drizzle of fresh cream and the toasted pumpkin seeds - pepitas.



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