Red Kuri Squash Soup With Spiced Pepitas Recipes

RED KURI SQUASH SOUP WITH SPICED PEPITAS

Number Of Ingredients 13

RED KURI SQUASH SOUP WITH SPICED PEPITAS image

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.

Ingredients

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

More about "red kuri squash soup with spiced pepitas recipes"

RED KURI SQUASH SOUP | COOKING ON THE WEEKENDS

Web Nov 13, 2020 Sauté the onion with the squash. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the …
From cookingontheweekends.com
5/5 (5)
Total Time 1 hr 30 mins
Category Main Course, First Course
Calories 103 per serving

Roast the squash. Preheat the oven to 400°F. Prick the squash a few times with a fork and place it on a foil-lined baking sheet. Once it’s preheated, place the squash in the oven and roast until it’s very soft, for about 1 hour. You should turn it about half way through. Remove it from the oven and let it cool.
Prepare the squash. When the squash is cool enough to handle, cut it in half and use a large spoon to gently scoop out the seeds and stringy membranes. (Save the seeds to roast, or maybe even plant.) The skin should easily pull away from he flesh. If it doesn’t, use the spoon to help you. It doesn’t matter what it looks like, as it will ultimately be puréed. You will need 2 packed cups of the squash. Discard the skin and set the squash aside. If any tiny pieces of skin are still attached to the squash, that’s okay.
Sauté the onion with the squash. Coat the bottom of a large soup pot with olive oil, place it over medium-high heat, and add the onion. Sauté, stirring occasionally, until the onions are soft and golden, about 7 minutes. Add the oregano and stir. Now add the roasted squash and stir, breaking it into smaller pieces. Let this sauté for a couple of minutes, and then add the sherry to deglaze the pot. Stir with a flat-edged spatula to loosen any bits of onion or squash that might be stuck to the bottom.
Add the stock and simmer. Add the stock, bring to a boil and then turn the heat to low. Cover the pot and simmer for 10 minutes.

Red Kuri Squash Soup With Spiced Pepitas Recipes

RED KURI SQUASH SOUP WITH SPICED PEPITAS

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