Spicy Pumpkin Soup with Pumpkin Seed Garnish - Chef Eileen Quinn

½ cup whipping cream
½ cup sour cream
1 tsp. lime juice
6 tbsp. butter
6 cups onion - minced
3 (15oz.) cans solid pumpkin
2 cups whole milk
1 tsp. crushed red pepper
9 cups chicken broth
¾ cup shelled pumpkin seeds, toasted

Whip the cream, sour cream and lime juice together until fully mixed. Chill for one hour. Toast pumpkin seeds in a dry skillet.

Melt the butter in a large pot over medium heat. Add onions and sauté until translucent. Transfer onions to food processor and add milk and crushed red pepper. Working in batches, add in the pumpkin and puree in the food processor. When all the puree has been transferred to the pot, add the chicken broth and simmer for ten minutes stirring occasionally.

Season to taste with salt and pepper. Serve warm and garnish with a drizzle of fresh cream and the pumpkin seeds.