Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
- Preparing Time: -
- Total Time: -
- Served Person: Serves 14
- 1/2 cup sour cream
- 1 teaspoon fresh lime juice
- 2 cups whole milk
- 1/2 cup whipping cream
- 6 tablespoons (3/4 stick) butter
- 9 cups canned low-salt chicken broth
- Carbohydrate 19 g(6%)
- Cholesterol 30 mg(10%)
- Fat 15 g(23%)
- Fiber 4 g(17%)
- Protein 8 g(17%)
- Saturated Fat 7 g(37%)
- Sodium 77 mg(3%)
- Calories 228
Preparation 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.
Preparation 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.
