- 1/2 cup whipping cream
- 1/2 cup sour cream
- 1 teaspoon fresh lime juice
- 6 tablespoons (3/4 stick) butter
- 6 cups finely chopped onions
- 3 15-ounce cans solid pack pumpkin
- 2 cups whole milk
- 1 1/4 teaspoons dried crushed red pepper
- 9 cups canned low-salt chicken broth
- 3/4 cup shelled pumpkin seeds (pepitas), toasted
- Whisk first 3 ingredients in small bowl. Cover; chill 2 hours. (Mexican cream can be made 1 week ahead. Keep chilled.)
- Melt butter in heavy large pot over medium heat. Add onions and sauté until translucent, about 10 minutes. Mix in pumpkin, milk and crushed red pepper. Working in batches, puree mixture in processor. Return to pot. Add broth; simmer 10 minutes to blend flavors, stirring occasionally. Season with salt and pepper. (Can be made 1 day ahead. Cool. Cover and chill. Bring to simmer before continuing.)
- Ladle soup into bowls. Drizzle with cream. Sprinkle with pumpkin seeds.