Sherried Kabocha Soup with Spiced Pepitas
- 1/2 cup pepitas or shelled pumpkin seeds
- 1 Tbs. olive oil
- 2 tsp. agave nectar
- 1/2 tsp. smoked paprika
- 1/2 tsp. salt
- 2 Tbs. chopped cilantro
- 1 Tbs. olive oil
- 1 medium onion, thinly sliced (1 cup)
- 2 cloves garlic, minced (2 tsp.)
- 2 tsp. smoked paprika
- 1 bay leaf
- 2 Tbs. dry sherry
- 1 1/2 lb. kabocha squash, peeled, seeded, and cut into 1-inch pieces
- 2 cups low-sodium vegetable broth
- To make Spiced Pepitas: Preheat oven to 350F.
- Line baking sheet with parchment paper.
- Toss together pepitas, olive oil, agave nectar, paprika, and salt in small bowl.
- Spread on prepared baking sheet, and bake 10 to 12 minutes, turning occasionally.
- Cool.
- Break pepitas apart, and toss with cilantro.
- To make Soup: Heat oil in large pot over medium-high heat.
- Add onion, saute 5 to 7 minutes, then stir in garlic, smoked paprika, and bay leaf.
- Cook 1 minute more.
- Add sherry, and cook 2 minutes.
- Add squash, vegetable broth, and 1 cup water.
- Bring to a simmer, cover, and reduce heat to medium-low.
- Cook 25 minutes, or until squash is tender.
- Remove bay leaf, and puree soup in food processor or blender until smooth.
- Season with salt and pepper, if desired.
- Serve sprinkled with Spiced Pepitas.
pepitas, olive oil, nectar, paprika, salt, cilantro, olive oil, onion, garlic, paprika, bay leaf, sherry, kabocha squash, vegetable broth
Taken from www.vegetariantimes.com/recipe/sherried-kabocha-soup-with-spiced-pepitas/ (may not work)