RED KURI SQUASH SOUP WITH SPICED PEPITAS

RED KURI SQUASH SOUP WITH SPICED PEPITAS image

Number Of Ingredients 13

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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

Steps:

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