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
- RED KURI SQUASH SOUP INSTRUCTIONS:
- * In a 5-8 quart stockpot add 3 tablespoons of olive oil to medium heat.
- * Saute 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 saute pan add 1/4 cup of olive oil and heat on low.
- * Add pumpkin seeds.
- * Saute 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.
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)