Quick Winter Squash Soup With Spicy Toasted Pumpkin Seeds
Serves: 5
Jacklyn McClure
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
53
Sourness
36
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Unsalted Butter3 cups
Chicken Stock1 tbsp
Olive Oil3 tsp
Ground Cumin1 tbsp
Lime Juice (fresh)Directions:
1
Add shallots and sauté until translucent, about 3 minutes
2
Stir in squash and stock and bring to boil
3
Make soup: In large saucepan over moderately high heat, melt butter
4
Add shallots and sauté until translucent, about 3 minutes
5
Stir in squash and stock and bring to boil
6
Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes
7
In large saucepan over moderately high heat, melt butter
8
Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes
9
While soup simmers, make pumpkin seeds: In small skillet over moderately high heat, heat oil
10
Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes
11
Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds
12
Transfer to bowl and season with generous pinch of kosher or coarse sea salt
13
In small skillet over moderately high heat, heat oil
14
Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes
15
Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds
16
Transfer to bowl and season with generous pinch of kosher or coarse sea salt
17
Finish and serve: When soup has thickened, remove from heat and stir in lime zest and juice
18
Season with kosher or fine sea salt and freshly ground black pepper
19
Ladle into bowls, garnish with pumpkin seeds, and serve
20
When soup has thickened, remove from heat and stir in lime zest and juice
21
Season with kosher or fine sea salt and freshly ground black pepper
22
Ladle into bowls, garnish with pumpkin seeds, and serve