Pumpkin Soup With Cilantro Cream

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.

• Ready In: 45 mins
• Serves: 6-8

Ingredients

• Cilantro Cream

• 1⁄4 cup  whipping cream
• 1⁄4 cup sour cream
• 1  teaspoon fresh lime juice
• 2  tablespoons  minced fresh cilantro

• Soup

• 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)

Directions

1. Cilantro Cream:
2. Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
3. Soup:
4. Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
5. Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
6. Puree the mixture, using a hand blender until smooth.
7. Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
8. Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.