QUICK WINTER SQUASH SOUP WITH SPICY TOASTED PUMPKIN SEEDS

Quick Winter Squash Soup with Spicy Toasted Pumpkin Seeds image

Provided by Melissa Clark

Yield Servings: Makes 4 servings

Number Of Ingredients 13

For soup:
1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock
For pumpkin seeds:
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper
To finish:
1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice

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.