Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas Recipes
SPICED PEPITAS
Provided by Food Network
Time 17m
Yield 1 cup
Number Of Ingredients 6
Steps:
- Preheat an oven to 350 degrees F.
- Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
- Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.
SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS
Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit
Yield Serves 14
Number Of Ingredients 10
Steps:
- 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.
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