Sopa de Pepitas (Pumpkin Seed Soup)

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.

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  • Makes: 6 servings
  • Serving Size: 3/4 cups
  • Makes: 5 1/2 cups
  • Prep: 25 mins
  • Chill: 12 hrs to 24 hrs
  • Cook: 15 mins

Sopa de Pepitas (Pumpkin Seed Soup)

Directions

  1. In a small bowl combine 2 cups of the broth and the pumpkin seeds. Cover and chill 12 to 24 hours (do not drain).
  2. Heat a dry griddle or skillet over medium heat. Add chile peppers; toast 3 minutes or until fragrant and slightly darkened, turning frequently.
  3. 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.
  4. 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.
  5. Serve soup with cilantro and/or additional toasted pumpkin seeds.

From the Test Kitchen

*

Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

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Nutrition Facts (Sopa de Pepitas (Pumpkin Seed Soup))

  • Per serving:
  • 335 kcal ,
  • 21 g fat
  • (3 g sat. fat ,
  • 9 g polyunsaturated fat ,
  • 7 g monounsaturated fat ),
  • 0 mg chol. ,
  • 1121 mg sodium ,
  • 25 g carb. ,
  • 9 g fiber ,
  • 2 g sugar ,
  • 20 g pro.
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