Chilled Pineapple and Avocado Soup with Chipotle Cream and Pepitas

This is a wonderful soup that is both sweet and spicy. It makes a great appetizer or starter to a meal. You can also serve it for dessert by leaving out the chipotle. The pepitas (Mexican pumpkin seeds) add a nice crunch to contrast with the smooth texture of the soup. Very simple to make, you can whip up this soup in less than 15 minutes. To make a healthier, vegan version, just leave out the cream.

Prep Time: 15 minutes

Ingredients:

• 4 Ripe Avocados, peeled and pit removed
• 2 Cups Pineapple
• Juice of 1/2 Lime (about 2 tablespoons)
• 1/2 Teaspoon of Salt
• 1/2 Teaspoon of Cumin
• 1/2 Cup Heavy Cream
• 1 Teaspoon Chipotle, minced fine
• 1/4 Cup Pepitas (pumpkin seeds), toasted

Preparation:

Make 4 - 6 servings.

If the pepitas you have purchased are raw, bake them in an oven at 350 degrees on a cookie sheet or aluminum foil until toasted, about 4 to 6 minutes. Set aside to cool.

Add the avocado, pineapple, lime juice, cumin, and salt into a food processor and blend until very smooth. If the soup is too thick, add some cold water until it is has the consistency of tomato soup. Transfer the soup to another container, tightly cover, and chill until very cold.

In a small bowl, mix the chipotle with the heavy cream. Add more or less chipotle depending on how spicy you like it. If you don't like chipotle, you can also use plain cream and it will taste just fine.

Pour the soup into serving bowls. Drizzle or swirl one tablespoon of the chipotle cream over the top of the soup. Sprinkle pepitas over the top and serve.

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