Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas Food

SPICY PUMPKIN SOUP RECIPE

Spicy Pumpkin Soup Recipe image

This Spicy Pumpkin Soup recipe is satisfying and healthy, bold and rich with southwest flavor. Made silky smooth without cream, my vegan and gluten free pumpkin soup is a comfort to the soul.

Provided by Sommer Collier

Time 50m

Number Of Ingredients 16

Ingredients

1 tablespoon oil
1 large onion, (peeled and chopped)
5 cloves garlic, (peeled and chopped)
1 jalapeno, (seeded and chopped)
1 1/2 tablespoons ground cumin
1 1/2 tablespoons dried oregano
1 1/2 teaspoons salt
8 cups vegetable stock
29 ounces pure pumpkin puree
15 ounces white beans, (drained)
2 tablespoons red wine vinegar
2 tablespoons honey
1/2 cup pepitas
1 cup french fried onions
Cayenne
Salt

Steps:

Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Saute for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Saute another 2 minutes.
Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Then add the vinegar and honey and simmer another 3-5 minutes.
Use an immersion blender to puree the soup until smooth. *You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.
Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.
Serve the soup warm, sprinkled with toasted pepitas and onions.

Nutrition Facts : ServingSize 1 serving, Calories 234 kcal, Carbohydrate 36 g, Protein 8 g, Fat 8 g, SaturatedFat 2 g, Sodium 1447 mg, Fiber 7 g, Sugar 11 g

SPICY PUMPKIN SOUP WITH MEXICAN CREAM AND TOASTED PEPITAS

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas image

Categories Soup/Stew Dairy Vegetable Thanksgiving Pumpkin Fall Bon Appétit

Yield Serves 14

Number Of Ingredients 10

Ingredients

1/2 cup whipping cream
1/2 cup sour cream
1 teaspoon fresh lime juice
6 tablespoons (3/4 stick) butter
6 cups finely chopped onions
3 15-ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper
9 cups canned low-salt chicken broth
3/4 cup shelled pumpkin seeds (pepitas), toasted

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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