Cooking in Arizona

Find posts by keyword
Find posts by date


Pumpkin soup with crema and toasted pepitas

by Chef Barb Fenzl, Les Gourmettes Cooking School

Posted on November 6, 2009 at 1:30 PM

Updated Thursday, Nov 5 at 6:10 PM

Pepitas (crunchy dark green, hulled pumpkin seeds) add a delightful texture to this toothsome soup.  The spice comes from the chiltepin, a very hot chile that grows wild in the Southwest.  The cultivated variety, pequin, can be used as a substitute.


4 Tbsp. butter
2 large onions, finely chopped
2 chile tepins, crushed
1/4 tsp. cayenne pepper
3 cups cooked pumpkin (fresh or canned)
2 tsp. salt
1-1/3 cups milk
6 cups chicken stock
1/2 cup raw hulled pumpkin seeds (pepitas)
1/2 cup Mexican crema

Soup: Melt the butter in a large skillet over medium heat.  Add the onion and sauté until soft and translucent, 5 to 10 minutes.  Add the chile tepins and cayenne pepper.  Put the onion mixture into a blender or food processor with the pumpkin, salt and milk; purée until smooth.  Pour mixture into a large saucepan, add the chicken stock, bring to a boil; lower heat and simmer until soup is hot and the ingredients are well incorporated, 10 to 15 minutes.

Put the raw pepitas in a large nonstick skillet and toast over medium heat, stirring, until the seeds are fragrant, light brown, and begin to pop, 2 to 3 minutes.  Set aside.

To serve:  Ladle the soup into bowls. Put the Mexican crema in a plastic squeeze bottle and decorate the bowls of soup by drizzling it on top of the soup.  Sprinkle a few teaspoons of toasted pepitas on top of each serving.

Yields: 12-14