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Pumpkin soup with toasted pepitas & Mexican crema
This soup was originally featured at one of my Thanksgiving dinners shorty after I
decided to break with tradition and start featuring dishes that weren't expected but
could still fit into the world of seasonal recipes

Ingredients
For the Mexican Crema
1/2 cup heavy cream
1/2 cup sour cream
1 teaspoon fresh lime juice

For the soup
6 tablespoons butter
6 cups finely chopped onions
Three 15 ounce cans solid pack pumpkin
2 cups whole milk
1 1/4 teaspoons dried crushed red pepper, then to taste
9 cups canned chicken stock
2 teaspoons House salt
Black peppercorns in a pepper mill

For the garnish
3/4 cup shelled pumpkin seeds (pepitas), toasted in a dry skillet

Method
Whisk the crema ingredients in small bowl. Cover; chill 2 hours [Mexican crema can be
made 1 week ahead; keep covered and refrigerated

Melt butter in heavy large pot over medium heat. Add onions and saute until
translucent, about 10 minutes. Whisk in pumpkin, milk and crushed red pepper.

Puree mixture with an immersion blender, in the jar of a blender or in the bowl of a
food processor fitted with the metal chopping blade, in batches as necessary. If
needed, return puree to pot. Add stock; simmer 10 minutes to blend flavors, stirring
occasionally. Season with salt and pepper

Make head:
Pumpkin soup can be made 1 day ahead; bring to room temperature, cover and
refrigerate. Bring to simmer before continuing.

Ladle soup into bowls. Drizzle lightly with crema so it stays afloat and sprinkle with
pepitas