Quick Winter Squash Soup With Spicy Toasted Pumpkin Seeds

Recipe courtesy of Jessearl

1 tablespoon unsalted butter
3 shallots, finely chopped
2 (12-ounce) packages frozen winter squash purée, thawed
3 cups chicken stock
1 tablespoon olive oil
3/4 cup raw green (hulled) pumpkin seeds
3/4 teaspoon ground cumin
Pinch of cayenne pepper 1 teaspoon finely grated fresh lime zest
1 tablespoon fresh lime juice 

In large saucepan over moderately high heat, melt butter. Add shallots and sauté until translucent, about 3 minutes. Stir in squash and stock and bring to boil. Reduce heat and simmer, uncovered, until soup thickens, about 30 minutes. While soup simmers, make pumpkin seeds: In small skillet over moderately high heat, heat oil. Add pumpkin seeds and cook, stirring constantly, until seeds begin to pop, 1 to 2 minutes. Stir in cumin and cayenne pepper and continue to cook, stirring, until fragrant, about 30 seconds. Transfer to bowl and season with generous pinch of kosher or coarse sea salt.

When soup has thickened, remove from heat and stir in lime zest and juice. Season with kosher or fine sea salt and freshly ground black pepper. Ladle into bowls, garnish with pumpkin seeds, and serve. Tip: 1 medium lime should provide about 1 teaspoon zest and 2 tablespoons juice. Be sure to zest the lime before halving and juicing it.