Recipes and Cooking Sopa de Pepitas (Pumpkin Seed Soup) 3.5 (2) 2 Reviews Whip up this recipe for an easy and delicious vegetarian soup. Perfect for a chilly night, this warm soup is full of pumpkin seeds and navy beans. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on January 27, 2017 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 25 mins Cook Time: 15 mins Chill Time: 12 hrs Total Time: 12 hrs 40 mins Servings: 6 Yield: 5 1/2 cups Jump to Nutrition Facts Ingredients 4 cup reduced-sodium chicken broth 1 cup pumpkin seeds (pepitas), toasted 1 - 2 dried chile de árbol peppers, stems and seeds removed* 1 tablespoon vegetable oil ½ cup chopped onion 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon ground coriander 2 15 ounce cans great Northern or navy beans, rinsed and drained Fresh cilantro leaves Directions In a small bowl combine 2 cups of the broth and the pumpkin seeds. Cover and chill 12 to 24 hours (do not drain). Heat a dry griddle or skillet over medium heat. Add chile peppers; toast 3 minutes or until fragrant and slightly darkened, turning frequently. In a medium saucepan heat oil over medium heat. Add onion and garlic; cook 5 minutes or until onion is tender, stirring occasionally. Add salt and coriander; cook and stir 30 seconds more. In a blender or food processor combine pumpkin seeds with soaking liquid, chile peppers, onion mixture, remaining 2 cups broth, and half of the beans. Cover and blend or process 3 to 5 minutes or until smooth. Return to saucepan; stir in remaining beans. Bring to boiling; reduce heat. Simmer, covered, 15 to 20 minutes to allow flavors to blend. Serve soup with cilantro and/or additional toasted pumpkin seeds. * Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them. Rate it Print Nutrition Facts (per serving) 335 Calories 21g Fat 25g Carbs 20g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 335 % Daily Value * Total Fat 21g 27% Saturated Fat 3g 15% Sodium 1121mg 49% Total Carbohydrate 25g 9% Total Sugars 2g Protein 20g Vitamin C 2.9mg 15% Calcium 98mg 8% Iron 5mg 28% Potassium 461mg 10% Folate, total 29.1mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.