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 onions
  • 1/2 cup chopped carrots
  • 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.