Spicy Pumpkin Soup with Mexican Cream and Toasted P

Name: Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

1
Whisk first 3 ingredients in small bowl.
2
Cover; chill 2 hours.
3
(Mexican cream can be made 1 week ahead.
4
Keep chilled.)
5
Melt butter in heavy large pot over medium heat.
6
Add onions and saute until translucent, about 10 minutes.
7
Mix in pumpkin, milk and crushed red pepper.
8
Working in batches, puree mixture in processor.
9
Return to pot.
10
Add broth; simmer 10 minutes to blend flavors, stirring occasionally.
11
Season with salt and pepper.
12
(Can be made 1 day ahead.
13
Cool.
14
Cover and chill.
15
Bring to simmer before continuing.)
16
Ladle soup into bowls.
17
Drizzle with cream.
18
Sprinkle with pumpkin seeds.

1422

kcal

Calories

Fat

Carbs

176

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup whipping cream, 1/2 cup sour cream, 1 teaspoon fresh lime juice, 6 tablespoons (3/4 stick) butter, and more.

Yes, Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions