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SPICY PUMPKIN SOUP

Start off the Pumpkin season with a pot of this goodness on the stove! It’s got all of the flavors of Fall. Begin at least 2 hours ahead so the Mexican Cream has time to chill.
Prep Time10 mins
Cook Time35 mins
Chill2 hrs
Total Time45 mins
Servings: 14 servings
Author: Debbie

Ingredients

  • 1/2 cup heavy whipping cream
  • 1/2 cup plain yogurt
  • 1 to 1 1/2 teaspoons fresh lime juice
  • 6 Tablespoons (3/4 stick) unsalted butter, softened
  • 6 cups thinly sliced onions
  • 1 28 ounce and 1- 15 ounce cans solid packed pumpkin, make sure it's not pumpkin pie mixture...that's not good for a savory soup!
  • 2 cups milk, I choose whole milk, but I've used low fat and it's just as delicious.
  • 1 1/4 teaspoons dried crushed red pepper flakes, less if you can’t take the heat!
  • 9 cups low sodium chicken stock or broth, can or carton
  • 1 cup pumpkin seeds, shelled (pepitas), unsalted, toasted, (They're green in color and available at Latin American markets, natural food stores and most supermarkets.)
  • 1/4 teaspoon salt
  • freshly ground pepper, to taste

Instructions

*Mexican Cream:

  • In a small nonreactive bowl, briskly whisk both the cream and sour cream. Slowly add the lime juice to the cream mixture. Continue whisking until thick and thoroughly combined. Cover and refrigerate for at least 2 hours. (This crema can be made 1 week ahead of time. Keep refrigerated.)

Spicy Pumpkin Soup:

  • In a heavy bottomed large pot, over medium heat, add the softened butter until melted.
  • Add the onions and sauté for about 10 minutes or so, until softened and translucent, but not beginning to brown.
  • In the same pot, thoroughly combine the canned pumpkin, whole milk and your desired amount of crushed dried red pepper. Continue stirring, slowly. You don't want the milk to splash around!
  • Purée the entire mixture. Depending on the “bowl” of your processor or blender, you may need to puree in separate batches or use an immersion blender. 
  • Return pureed pumpkin mixture to pot.
  • Slowly and thoroughly stir in the broth. Simmer for 15-20 minutes to marry the flavors, returning to stir from time to time.
  • Season to taste with salt and freshly ground pepper.
  • Ladle soup into bowls, or cups. With a spoon, drizzle with chilled cream mixture and sprinkle with toasted pumpkin seeds. Sip Sip Away!

Notes

Gr8 Do-Ahead Tip:
  • Can be made 1 day ahead. Cool. Cover and chill. Bring to a simmer before serving.
  • The Mexican Cream can be made one week ahead. Keep sealed and refrigerated.
Gr8 Substitute 
*Mexican Cream can be substituted with the Cacique brand of Mexican Crema. It is available in most supermarkets in the refrigerated section, displayed with the Cacique brand cheeses.
Gr8 Serving Tip:
If serving as an appetizer, ladle into coffee or tea cups. Sip or enjoy with a spoon. As a light lunch, serve in large mugs.
Tried this recipe?Mention @Great8Friends or tag #gr8food!