Prep 20 mins
Cook 25 mins
As the weather starts to cool, I am always ready for a good soup. This is a wonderful Fall (or holiday) soup recipe, with just a tad of heat and a very elegant presentation. Either bake your own seeds, or buy them pre-made in the peanut isle.
- 1⁄4 cup whipping cream
- 1⁄4 cup sour cream
- 1 teaspoon fresh lime juice
- 2 tablespoons minced fresh cilantro
- 4 tablespoons unsalted butter
- 1 cup chopped onion
- 1⁄2 cup chopped carrot
- 1⁄2 cup chopped celery
- 2 lbs canned pumpkin
- 6 cups chicken broth
- 2 teaspoons ground cumin
- 1⁄2 teaspoon cayenne
- 1 cup half-and-half
- 3⁄4 cup pepitas (pumpkin seed, toasted, salted)
- Cilantro Cream:.
- Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
- Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
- Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
- Puree the mixture, using a hand blender until smooth.
- Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
- Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.
How I love to make soup! This was a tasty and quick soup to prepare. I tried to closely adhere to the recipe as posted, but did feel that I had to double the lime, and cilantro in the cream sauce, and did add salt to it, as well as to the soup itself. Making the sauce first was a good idea, allowing the flavors to marry while making the soup. Did not puree the veggies, as we like the chunkiness of them. The soup did need the cream sauce to complete it, which it did very nicely. I had all the ingredients on hand, except the Pepitas, which would have really been quite perfect as a garnish. I used instead salted sunflower seeds. Thank you for sharing this recipe with us!