Gingered Pumpkin Soup with Cotija | culture: the word on cheese
Cotija cheese, a salty, crumbly staple used in Mexican and Latin cooking, accents this creamy, spicy autumnal gingered pumpkin soup
Ingredients
- ½ cup pumpkin seeds
- 1 tablespoon butter (melted)
- ½ teaspoon chili powder
- 1 teaspoon sugar
- Salt and black pepper (to taste)
- 1½ pounds fresh pumpkin (peeled and cut into 2-inch pieces (about 4 cups))
- 4 cups chicken broth
- 2 tablespoons minced fresh ginger
- ¼ teaspoon freshly ground nutmeg
- ½ teaspoon white balsamic vinegar
- ½ cup crumbled cotija
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