Pumpkin Soup With Cilantro Cream - cooking recipe

Ingredients

Cilantro Cream
1/4 cup whipping cream
1/4 cup sour cream
1 teaspoon fresh lime juice
2 tablespoons minced fresh cilantro
Soup
4 tablespoons unsalted butter
1 cup chopped onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 lbs canned pumpkin
6 cups chicken broth
2 teaspoons ground cumin
1/2 teaspoon cayenne
1 cup half-and-half
3/4 cup pepitas (pumpkin seed, toasted, salted)

Preparation

Cilantro Cream:
Whisk all ingredients together in a small mixing bowl. Spoon into a plastic squeeze bottle. Refrigerate, can be made 1 day ahead.
Soup:
Melt butter in large sauce pan over medium heat. Add onions, carrots and celery; saute 10 minutes; stirring occasionally.
Stir in pumpkin, chicken broth, cumin and cayenne. Bring to a boil, reduce heat and simmer uncovered 15 minutes; stirring occasionally.
Puree the mixture, using a hand blender until smooth.
Add the half and half and cook over medium heat until heated through, about 5-10 minutes.
Ladle soup into serving bowls, drizzle with cilantro cream and sprinkle with pepitas.