Red Kuri Squash Soup With Spiced Pepitas

• 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

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

red kuri, red squash, spanish onion, garlic, stalks celery, red pepper, thyme, nutmeg, heavy cream, water, pumpkin seeds, olive oil

Taken from www.epicurious.com/recipes/member/views/red-kuri-squash-soup-with-spiced-pepitas-1261136 (may not work)