This velvety smooth soup is easy to make and easy to freeze. The crunchy pepitas steal the show, and are a nice contrast to the spicy, creamy base. Serve with sourdough bread for a nontraditional Thanksgiving dinner, or in small shooters as a holiday party appetizer.
How to Make It
Program a 6-quart electric pressure cooker to sauté on normal heat. Add 2 tablespoons of the butter, and heat until melted, about 1 minute. Add pepitas, sugar, paprika, cayenne, and 1/2 teaspoon of the salt. Cook, stirring often, until sugar has melted and pepitas are coated, 10 to 12 minutes. Transfer pepitas mixture into a single layer on parchment paper; cool completely, about 15 minutes. Break mixture into pieces. Wipe cooker clean.
Add onion, garlic, and remaining 2 tablespoons butter to cooker; sauté on normal heat, stirring occasionally, until softened, 6 to 8 minutes. Add flour, and cook, stirring often, about 2 minutes. Whisk in chicken broth, pumpkin, chipotle chile, adobo sauce, cumin, and remaining 2 1/2 teaspoons salt. Close and lock lid of cooker; turn pressure release valve to sealing position. Program cooker to cook on manual on high pressure for 10 minutes. Turn pressure release valve to venting position to quickly release pressure (steam) from cooker until float valve drops. Carefully remove lid.
Using an immersion blender, blend soup until smooth, about 30 seconds. Stir in vinegar. Ladle soup into bowls, and garnish with Mexican crema, cilantro, and candied pepitas.
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