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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Sopa de Pepitas (Pumpkin Seed Soup)
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.
From the Test Kitchen
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Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.
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.