Spicy Pumpkin Soup with Mexican Cream and Toasted Pepitas Recipe

Whip the cream, sour cream and lime juice together until fully mixed; chill for one hour in refrigerator.

Melt the butter in large pot over medium heat. Add onions and saute until translucent. Transfer onions to food processor and add in milk and crushed red pepper. Working in batches add in the solid packed pumpkin and puree. Return puree mixture to pot, add chicken broth and simmer for ten minutes stirring occasionally. Season to taste with salt and pepper. Soup should be served at simmer temperature and garnished with a drizzle of fresh cream and the toasted pumpkin seeds - pepitas.