Best 2 Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas Recipes

Prepare to tantalize your taste buds with a culinary journey into the realm of flavors with our exploration of the best recipe for spicy pumpkin soup, adorned with Mexican cream and toasted pepitas. This delightful dish is a symphony of flavors, combining the sweetness of pumpkin with a hint of heat from carefully selected spices, all enveloped in a creamy, velvety broth. Topped with Mexican cream and toasted pepitas, this soup transforms into a textural masterpiece, offering a delightful contrast between the smooth soup and the crunchy, nutty topping. Get ready to embark on a culinary adventure as we uncover the secrets behind the perfect spicy pumpkin soup, guaranteed to warm your soul and satisfy your cravings for a comforting, flavorful meal.

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SPICED PEPITAS

Spiced Pepitas image

Provided by Food Network

Time 17m

Yield 1 cup

Number Of Ingredients 6

Ingredients

1 cup pumpkin seeds*
2 teaspoons extra-virgin olive oil
1 teaspoon paprika
1/2 teaspoon Spanish sweet smoked paprika
1 pinch cayenne pepper
Sea salt

Steps:

Preheat an oven to 350 degrees F.
Line a large baking tray with parchment paper. Spread the pumpkin seeds out onto the tray and roast until the seeds are lightly toasted, about 12 minutes.
Add the toasted seeds to a large bowl along with the olive oil, and toss. Add the spices and toss again. Season the seed mixture with sea salt, to taste and serve.

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.

Tips:

For a smoother soup, puree the soup in a blender or food processor until desired consistency is reached.
To save time, use canned pumpkin puree instead of fresh pumpkin.
If you don't have Mexican crema, you can substitute sour cream or crème fraîche.
Toasted pepitas add a nice nutty flavor to the soup. You can toast them in a skillet over medium heat until they are golden brown.
This soup is a great way to use up leftover pumpkin puree. You can also freeze the soup for later use.

Conclusion:

This spicy pumpkin soup with Mexican crema and toasted pepitas is a delicious and easy-to-make soup that is perfect for a fall or winter meal. The soup is creamy, flavorful, and has a bit of a kick from the chili powder. The Mexican crema and toasted pepitas add a nice finishing touch to the soup. This soup is sure to be a hit with your family and friends.