Elvira's Spicy Pumpkin Soup

I heart Elvira ever since I was a little girl and of course we cannot forget our Mistress of the Dark this time of year. She has a new site filled with all sorts of goodies including her own recipes.

Now, I love me some Pumpkin and if you caught my last post there is even a way to drink it (*gulp, burp).

This is a pretty basic and simple recipe. We're having this for dinner tonight after we create our "Haunted Cemetery" at Casa de Heffington.

Mmm, mmm, chop, chop!

ELVIRA'S SPICY PUMPKIN SOUP

1 stick unsalted fresh butter

6 cups fresh yellow onions, finely chopped

3 15-ounce cans solid pack pumpkin

1 cup fresh whole milk

1 cup fresh half and half

3/4 teaspoon dried crushed red pepper

8 cups low-salt chicken broth

salt, and fresh gound peppercorns

Cream Topping for Pumpkin Soup:

1/2 cup fresh sour cream

1/2 cup fresh whipping cream

1 teaspoon freshly squeezed lime juice

1 cup shelled green pumpkin seeds, toasted. These are available in a organic food shops.

Whisk the 3 cream topping ingredients in small bowl. Cover and chill 2 hours before serving.

DIRECTIONS: Melt butter in large pot over medium heat. Add the onions and cook until clear, about 15 minutes. Mix in the pumpkin, milk, half and half, and the crushed red pepper. Add the chicken broth. Simmer the mixture 15 minutes to blend. Season with salt and pepper to taste. Spoon cream topping onto soup. Sprinkle with the toasted pumpkin seeds.