Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients:
- 1 tablespoon butter
- 1 tablespoon peeled and diced fresh ginger
- 1/4 cup diced carrots
- 1/4 cup diced celery
- 1/2 cup diced onion
- 1 1/2 cup pumpkin puree, either fresh or canned
- 3 1/2 cups vegetable stock
- Salt and freshly ground pepper to taste
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon cayenne pepper
- 1/2 cup heavy cream
- 1/4 cup raw, hulled pepitas (pumpkin seeds)
- 2 tablespoons sour cream
Preparation:
In a medium saucepan, heat butter over medium-high heat. Add ginger, carrots, celery and onion and sauté until vegetables begin to soften, stirring frequently, about 3 to 5 minutes. Add pumpkin and stir well. Add vegetable stock and bring to a boil. Add salt, pepper, cinnamon and cayenne. Reduce heat and simmer, uncovered, until vegetables are soft, about 20 minutes.
Transfer to a blender or food processor and puree the mixture until smooth. Strain the soup back into the saucepan and add the cream. Keep warm.
Put the raw pepitas in a medium nonstick skillet and toast over medium-high heat, stirring, until the seeds are fragrant, light brown, and begin to pop, about 3 minutes.
To serve, ladle the warm soup into serving bowls. Top with a dollop of sour cream. Garnish with toasted pepitas.
Makes 6 servings.
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