Tuesday, May 31, 2011

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

This soup is my most requested fall recipe. Incredibly easy to make, it is ready in 1/2 an hour. It tastes far more complex than it is, and makes great leftovers. ( if there are any!!)

Soup Recipe:
3 Tbsp butter
3 cups finely chopped onions
1 ½ cans (15 oz) solid pack pumpkin
1 cup whole milk
¾ tsp dried crushed red pepper flakes
2 ½ cups canned chicken broth
¾ cup shelled pumpkin seeds, toasted

Mexican Cream Recipe:
¼ cup sour cream
¼ cup coconut milk
½ tsp lime juice
-Whisk together and chill for 2 hours.

In a large heavy metal pot melt butter over medium heat. Add onions and sauté until translucent ( about 10 minutes) Add pumpkin, milk and crushed red pepper. Stir. Pour mixture into a food processor and puree. Return mixture back to pot and add chicken broth. Simmer at least 10 minutes to blend flavours, stirring occasionally. Salt and pepper to taste. Serve with a dollop of Mexican cream and sprinkle with pepitas.

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