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

Preparation

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.