Learn To Make This Dish INGREDIENTS 4 TBSP Kerrygold unsalted butter 2 cups Minced yellow onions ½ tsp Nutmeg, freshly ground on a Microplane or Nutmeg grinder ½ tsp Ground Coriander 1 tsp Ground Cumin AN Kosher Salt AN Black Pepper 3 cups Roasted Pumpkin Puree 3 cups Chicken Stock 1 cup Heavy Whipping Cream Taste Crystal Hot Pepper Sauce ½ cup Roasted Pumpkin Seeds (pepitas), shelled and toasted METHOD
Melt butter in large saucepan. Add onions and sauté 5 minutes or until golden brown.
Stir in nutmeg, coriander, cumin, salt and pepper. Sauté 2-3 minutes.
Add chicken stock and pumpkin puree. Bring to a boil. Reduce heat and simmer, covered for about 15 minutes, or until soup begins to thicken slightly and the flavors are blended.
Stir in heavy cream and season to taste with salt and pepper.
To serve, cut tops off small to medium size pumpkins. Scoop out seeds and strings.
Ladle in hot soup, and garnish with toasted pepitas.