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Pumpkin Soup with Toasted Pepitas

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!

At a glance
Main Ingredient
Cuisine Type
Mexican
Menu Part
Soup
Serves
4
Yield: 4

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

Methods/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.

Related Terms:

Mexican, Soup

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