Pumpkin Soup with Toasted Pepitas
Pumpkin Soup with Toasted Pepitas
This soup is the perfect way to warm up on a cool fall day.
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15 min
Prep Time
1 hr 15 min
Total Time
6
servings Ingredients
Soup
2 tablespoons Land O Lakes® Butter
1 large (2 cups) white onion, chopped
2 medium (1 cup) carrots, peeled, chopped
1 teaspoon chili powder
12 teaspoon salt
12 teaspoon ground cumin
14 teaspoon garlic salt
14 teaspoon ground red pepper (cayenne)
1 (29-ounce) can pumpkin
6 cups vegetable stock
Garnish
Crème fraîche or sour cream
Toasted pepitas (pumpkin seeds)
How to make
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STEP 1
Melt butter in 5-quart saucepan until sizzling. Add onion, carrots, chili powder, salt, cumin, garlic salt and cayenne; cook over medium heat, stirring occasionally, 10-12 minutes or until onions and carrots are tender.
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STEP 2
Add pumpkin and stock; mix well. Reduce heat to medium low. Cook, stirring occasionally, 45-60 minutes or until carrots are softened. Stir in sherry and agave.
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STEP 3
Transfer pumpkin mixture carefully to bowl. Place one-third into 5-cup blender container. Cover; process until smooth. Return mixture to saucepan. Repeat with remaining pumpkin mixture. Cook over low heat until heated through.
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STEP 4
Top each serving with dollop of crème fraîche and toasted pepitas.
Tip #1
You can use an immersion blender to puree soup.
130 Calories
4.5 Fat (g)
10 Cholesterol (mg)
1250 Sodium (mg)
23 Carbohydrates (g)
7 Dietary Fiber
3 Protein (g)
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