Red Kuri Squash Soup With Spiced Pepitas Recipes

RED KURI SQUASH SOUP WITH SPICED PEPITAS

RED KURI SQUASH SOUP WITH SPICED PEPITAS image

Number Of Ingredients 13

Ingredients

RED KURI SQUASH SOUP
1 medium to large red squash, peeled, seeded, large chop
1 medium Spanish onion, small dice
2 tablespoons chopped garlic
4 stalks celery, small dice
Pinch of red pepper flakes
1 tablespoon of chopped fresh thyme
Pinch of allspice and nutmeg
1 cup of heavy cream
Water
SPICED PEPITAS
2-3 cups plain pumpkin seeds
1/4 cup of olive oil

Steps:

RED KURI SQUASH SOUP INSTRUCTIONS: * In a 5-8 quart stockpot add 3 tablespoons of olive oil to medium heat. * Sauté Spanish onion, celery, garlic for 4 minutes. * Add squash, red pepper flakes, nutmeg, allspice and thyme. * Add cold water to pot up to 2" above the squash. * Turn heat to high and bring to a boil. * When at a boil, turn back down to a simmer for 30 minutes. * When squash is tender, puree with hand blender until smooth. * Add heavy cream and check if salt and pepper is needed. SPICED PEPITAS INSTRUCTIONS: * In a large sauté pan add 1/4 cup of olive oil and heat on low. * Add pumpkin seeds. * Sauté for 8-10 minutes until golden brown. * Strain through a fine chinois, reserve excess oil. * Toss toasted pepitas [the now-cooked pumpkin seeds] with 2 teaspoons of curry, nutmeg, ground ginger, salt and pepper. * Garnish soup with 1 tablespoon of pepitas.

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