by lorinarlock
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lorinarlock's Notes:
Expand3 tablespoons olive oil Ask a question about this ingredient
1/2 small yellow onion, diced Ask a question about this ingredient
1 pound carrots, peeled and cut into 1/2-inch dice Ask a question about this ingredient
2 cups chicken stock or water Ask a question about this ingredient
1/2 cup raw pumpkin seeds (shelled) Ask a question about this ingredient
1/4 teaspoon ground cumin Ask a question about this ingredient
1/4 teaspoon chile powder Ask a question about this ingredient
1 1/2 teaspoon kosher salt Ask a question about this ingredient
One 4-ounce can fire-roasted chiles Ask a question about this ingredient
1 cup plain yogurt Ask a question about this ingredient
1/4 cup crumbled feta cheese Ask a question about this ingredient
1/4 cup loosely packed cilantro leaves Ask a question about this ingredient
2 tablespoons pumpkin seed oil (optional) Ask a question about this ingredient
Heat 2 tablespoons of the olive oil over medium heat in a large saucepan. Add the onion and cook until soft, 4 to 5 minutes. Add the carrots and stock and bring to a boil. Cover and cook until tender, 15 to 20 minutes.
Ask a question about this stepWhile the carrots are cooking, heat the remaining 1 tablespoon olive oil in a small skillet over medium heat. Add the pumpkin seeds. Sprinkle the cumin and chile powder over the top and stir to coat evenly. When they begin to make popping sounds, stir frequently to prevent burning. Cook until slightly crisped, about 5 minutes. Sprinkle with 1/2 teaspoon salt. Set aside.
Ask a question about this stepTransfer the vegetables and liquid to a blender container and put on the top (You may need to do this in batches). Remove the center of the lid and cover with a clean towel to allow steam to escape. Puree until smooth. Add the chiles and yogurt, blend until completely smooth. Return to the pot, season with the remaining 1 teaspoon of salt and the pepper, and heat until warm. Ladle into bowls and sprinkle with each with toasted pumpkin seeds, crumbled feta and cilantro. Finish with a drizzle of pumpkin seed oil.
Ask a question about this stepThanks, Melissa. I hope you'll try it. My husband and I had a glass of 2008 Bourgogne Blanc with it. A perfect combination.
Nate and Mary Kate are the authors of the cookbook Feeding the Dragon: A Culinary Travelogue through China with Recipes.
Already roasted pepitos can be found all over San Diego. Can they be used as a substitute?