1/2 tsp. minced habanero pepper with seeds or 1 jalepeno pepper, chopped
1/2 tsp. Spice Islands® Pumpkin Pie Spice
1/4 tsp. pepper
4 C. chicken broth
1 C. heavy cream
2 Tbsps. green pepitas, salted and roasted
HEAT oven to 350ºF. Mix pumpkin, brown sugar and 2 Tbsp. oil in roasting pan. Sprinkle with salt. Cover and bake 45 minutes or until fork-tender.
HEAT remaining 2 Tbsp. oil in Dutch oven over medium-high heat. Add onion and garlic; cook 4 to 5 minutes or until softened. Stir in thyme, habanero pepper, pumpkin pie spice and pepper. Cook 2 minutes, stirring occasionally. Stir in chicken broth and roasted pumpkin with pan juices. Simmer 10 minutes. Stir in cream.
TRANSFER mixture to blender or food processor, working in batches, if necessary. Cover and process until smooth. Return soup to Dutch oven and heat through. Garnish individual servings with pepitas.
(1/6 of recipe)
Calories from Fat230g
Total Fat 26g
Saturated Fat 11g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Total Carbohydrates 20g
Dietary Fiber 1g
Vitamin A 0%
Vitamin C 0%
Vitamin D 0%
*Percent Daily Values are based on a 2,000 calorie diet