Pumpkin Soup with Toasted Pepitas

pumpkin soup
Menu Part: 
Soup
Cuisine Type: 
Mexican
Serves: 
4

This is a great dish for autumn, when pumpkins are in season and you can take advantage of affordable fresh pumpkin and pepitas—shelled pumpkin seeds. Not to mention the presentation is eye-catching!

Ingredients

4 tbsp. butter
2 cups finely chopped onions
1 tsp. ground cumin
1⁄2 tsp. ground coriander
1⁄2 tsp. ground nutmeg
Salt and pepper, to taste
3 cups chicken stock
3 cups pumpkin puree
1 cup heavy cream or milk
Hot pepper sauce, to taste
Miniature fresh pumpkins or small squashes
1⁄2 cup shelled pepitas (pumpkin seeds), toasted
Chopped fresh cilantro

Steps

1. Melt butter in large saucepan; add onions and sauté 5 min. or until golden. Stir in cumin, coriander, nutmeg, and salt and pepper; sauté 2 min. longer.

2. Add stock and pumpkin puree; bring to a boil. Reduce heat and simmer, covered, 15 min., or until soup thickens slightly and flavors blend.

3. Stir in cream and season to taste with hot pepper sauce; heat through.

4. For service, cut tops off pumpkins or squashes and scoop out seeds and strings. Ladle in soup and garnish with toasted pepitas and cilantro.

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources