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

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources