Reprinted from el Restaurante’s September/October 2011 issue
Makes 4 first-course servings
2 T. butter
1/2 c. chopped onion
2 c. cooked or canned pumpkin
1 qt. chicken or vegetable stock
1/3 t. cinnamon
1 c. half and half
Salt and pepper, to taste
Sour cream, for garnish
Toasted pumpkin seeds (pepitas), for garnish
Melt butter in a heavy saucepan; add onion and sauté until transparent. Place onion in blender with the pumpkin and enough stock to move the blades.
Return the puree to the saucepan; add remaining stock and bring to a simmer. Add the cinnamon and half and half and continue simmering until heated through. Do not boil. Taste and add salt and pepper.
Serve garnished with sour cream and pepitas.