The creaminess of the avocado blended with the pumpkin puree really brings out the deliciousness of both in this soup.
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Then, top off the soup with delightfully crunchy pumpkin seeds. You have a wonderful summer dish.
If you really want to kick up the presentation, find some soup bowls with handles, ladle the soup into the bowls. Then dice up an avocado and add it as a garnish with the toasted pumpkin seeds, and just a dash of cumin.
Your guests will be singing your praises.
Scott C. Anderson is associate food service director and chef with Shepherd University dining services in Shepherdstown, W.Va., and Chef Ambassador to the Wisconsin Milk Marketing Board.
Chilled avocado and pumpkin soup
3 cups firm ripe avocados, peeled and diced
1 cup pumpkin puree
1/2 cup sour cream
5 tablespoons fresh lime juice
4 chopped scallions
6 sprigs cilantro
1 Serrano pepper, chopped
1/2 teaspoon chili powder
1/2 teaspoon cumin
3 cups vegetable broth
Sea salt and fresh ground pepper
1 cup toasted pumpkin seeds
Combine first avocadoes, pumpkin, sour cream, lime juice, scallions, cilantro, Serrano pepper, chili power and cumin in a large food processor and process until smooth and velvety.
Remove from processor and place into a large bowl and gradually whisk in vegetable broth until fully combined. Taste and adjust seasonings as needed with a few dashes of salt and grinds of pepper.
Cover and place in fridge for several hours to allow flavors to deepen. Before serving, whisk soup again. If too thick, add in a little veggie broth 1/4 cup at a time until desired consistency is reached.
Makes 8 servings.