Pumpkin Soup With Cilantro Cream

• 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 onion
• 1/2 cup chopped carrot
• 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)

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.

cilantro cream, whipping cream, sour cream, lime juice, fresh cilantro, unsalted butter, onion, carrot, celery, pumpkin, chicken broth, ground cumin, cayenne, pepitas

Taken from www.food.com/recipe/pumpkin-soup-with-cilantro-cream-255110 (may not work)