- Servings: 4
- Prep Time: 15 minutes
- Cook Time: 15-20 minutes
- Total Time: 30 minutes
Ingredients:
| Spiced Pepita Gremolata: | |
| ½ cup | Pepitas |
| 1 Tbsp | Finely Chopped Lemon Zest |
| 1 Tbsp | Finely Chopped Orange Zest |
| ⅛ tsp | Cayenne Pepper |
| ½ tsp | Kosher Salt |
| 1 clove | Garlic, minced |
| Soup: | |
| 1 Tbsp | Butter |
| 2 | Shallots, peeled and diced |
| 1 | Carrot, peeled and diced |
| 1 | (15 Oz) Can Pureed Pumpkin |
| 1 tsp | Freshly Grated Ginger |
| ⅛ tsp | Cayenne Pepper |
| ½ tsp | Salt |
| ½ tsp | Pumpkin Pie Spice |
| 1 Tbsp | Honey |
| 2 cups | Vegetable Broth |
| ½ cup | Half-and-half |
Directions:
1. To prepare the gremolata, place the pepitas in an even layer in a small nonstick skillet. Cook the pepitas over medium-high heat for 3 or 4 minutes until lightly toasted and fragrant. Remove from the heat and stir in the lemon zest, orange zest, cayenne pepper, salt and minced garlic. Transfer gremolata to a small bowl and set aside.
2. Melt the butter in a large saucepan over medium heat. Add the shallots and carrot and cook until tender, stirring frequently, about 4-5 minutes.
3. Add the pumpkin, ginger, cayenne pepper, salt, pumpkin pie spice, honey, and the broth to the shallots. Reduce heat and simmer for 10 minutes.
4. Transfer mixture to a blender container or a food processor. Puree soup until smooth then return to the saucepan.
5. Bring soup to a boil then reduce heat to low and simmer for 5 minutes. Stir in the half-and-half and heat until warm.
6. To serve, ladle the soup into serving bowls and top with the gremolata.
Helpful Tips:
Pepitas are the green hulled kernels of pumpkin seeds and can be found in most large supermarkets--look for the unsalted variety. If you are unable to locate them, you may substitute sunflower seeds or even chopped pecans or walnuts.
