Best Quick Winter Squash Soup With Spicy Toasted Pumpkin Seeds Recipes

SPICY ROASTED SQUASH SOUP WITH PUMPKIN SEED PESTO

Steps:

• Preheat oven to 400°F.
• Make toasts:
• Trim and discard crusts from bread. Spread 1 side of each slice evenly with butter and season with salt and pepper. Halve slices diagonally to form triangles and arrange, buttered sides up, on a baking sheet. Toast bread, turning once, in middle of oven until golden brown, about 4 minutes. Transfer toasts to a rack to cool.
• Make soup:
• Put squash, cut sides down, in 2 greased shallow baking pans and roast in upper and lower thirds of oven, switching position of pans halfway through roasting, until very tender, about 1 1/4 hours. Cool and scoop out flesh.
• Purée squash in batches in a blender with jalapeño, cumin, and broth until very smooth (add additional water as needed to facilitate puréeing).Transfer to a 6- to 8-quart heavy pot and stir in 5 cups water. Simmer, stirring, 10 minutes, then stir in lemon juice, enough water to thin to desired consistency, and salt and pepper to taste.
• Serve soup in bowls topped with slices of toast spread with pesto.

SPICY BLUE HUBBARD SQUASH SOUP

Steps:

• Preheat oven to 400°F. Using a sharp knife, remove stem from squash, and discard. Cut squash in half lengthwise. Remove seeds and pulp with a spoon, and transfer to a large bowl. Set aside. Brush cut sides of squash with 1 tablespoon of the oil, and season evenly with ½ teaspoon of the salt and ¼ teaspoon of the pepper. Place squash halves, cut side down, on a rimmed baking sheet lined with parchment paper. Roast until squash is tender, about 1 hour.
• While squash is roasting, separate squash seeds from pulp and transfer seeds to a small bowl; discard pulp. Cut greens from white part of leek, and reserve greens for another use or discard. Cut white part in half lengthwise, and thinly slice to equal ¾ cup.
• Remove squash from oven, and let stand until cool enough to handle, about 10 minutes. Using a spoon, scrape flesh from skin, and transfer to a medium bowl, along with any pan drippings from baking sheet. Discard skin. Set scraped squash aside, and reduce oven temperature to 300°F.
• Heat 2 tablespoons of the oil in a large stockpot over medium. Add leek and onion to pot. Cook, stirring often, until tender and translucent, about 4 minutes. Add coriander, cumin, roasted squash and pan drippings, and vegetable broth to pot, and bring to a boil over medium. Reduce heat to low. Simmer, stirring occasionally, until mixture is reduced and has thickened slightly, about 30 minutes.
• Meanwhile, toss together squash seeds, chili powder, ½ teaspoon of the salt, and remaining 1 tablespoon oil in a medium bowl until well combined. Transfer seasoned squash seeds to a rimmed baking sheet lined with parchment paper. Roast at 300°F until fragrant and seeds begin to pop, about 15 minutes, stirring halfway through roasting. Set aside.
• Remove pot from heat, and pour half of squash mixture into a blender. Secure lid on blender, and remove center piece to allow steam to escape. Place a clean towel over opening. Process until smooth, about 1 minute; transfer mixture to a clean saucepan. Repeat process until all squash mixture has been pureed. Bring squash mixture to a simmer over low. Whisk heavy cream and remaining 2 teaspoons salt and ½ teaspoon pepper into squash mixture; cook until heated through, about 2 minutes.
• To serve, ladle soup into 6 bowls, and drizzle Mexican crema over each serving. Top with crumbled queso fresco, roasted squash seeds, thinly sliced serrano chiles, fresh cilantro leaves, and black pepper; serve immediately.

QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS

Steps:

• Make soup:
• In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes.
• While soup simmers, make pumpkin seeds:
• In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.
• Finish and serve:
• When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve.

SPICED PUMPKIN SEEDS

Steps:

• Preheat oven to 275 degrees F (135 degrees C).
• Combine the margarine, salt, garlic salt, Worcestershire sauce and pumpkin seeds. Mix thoroughly and place in shallow baking dish.
• Bake for 1 hour, stirring occasionally.

BUTTERNUT SQUASH-PUMPKIN SPICE SOUP

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside.
• Place butternut squash and onions in a large bowl. Drizzle with olive oil and toss to coat. Transfer to a baking sheet.
• Roast in the preheated oven until soft, 25 to 30 minutes. Remove from the oven and transfer to the bowl of a food processor. Add vegetable broth, cream, and salt; blend until smooth. Add 4 tablespoons of the reserved pumpkin spice mix, and blend until combined. Ladle into 6 microwave-safe soup bowls.
• Cook each serving in the microwave on high for 1 minute. Stir soup and continue to cook and stir, every 30 seconds, until hot. Top each serving with 1 1/2 tablespoons Greek yogurt and 1/2 teaspoon of pumpkin spice mix.