Kelly Ripa's Spicy Pumpkin Soup With Mexican Cream And Toasted Pepitas

Ingredients: Spicy Pumpkin Soup (serves 7)3 tbsp. butter, 3 cups finely chopped onions, 1 1/2 (15 oz) can of solid pack pumpkin, 1 cup whole milk, 3/4 tsp. dried crushed red pepper, 2 1/2 cups canned chicken broth, 3/4 cup shelled pumpkin seeds (pepitas) toasted.

Ingredients: Mexican Cream, 1/4 cup sour cream, 1/4 cup coconut milk, 1/2 tsp. fresh lime juice.

Preparation: In a large heavy metal pot, melt butter over a medium heat. Add onions and sauté until translucent (about 10 minutes). Add to pot: pumpkin, milk and crushed red pepper and stir. Remove pot from stove and pour mixture into a food processor and puree. Return pureed mixture back to pot and add chicken broth. Simmer for 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper to taste. Ladle soup into bowls, add a dollop of Mexican cream mixture and sprinkle with toasted pepitas (shelled pumpkin seeds).

In a small bowl combine and whisk sour cream, coconut milk and fresh lime juice. Cover and chill for 2 hours. Mexican cream can be made 1 week ahead, but keep chilled.

In a regular bowl, in a gourd, in a small pumpkin or in a small glass pumpkin tureen. Tureens can be lined with fresh lime juice and salt.