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Chilled Avocado Soup with Spicy Pepitas

Hi! Cara from Big Girls, Small Kitchen here. With the transitional weather, soup cravings can set in long before actual cold weather hits. For those moments, we should welcome cool avocado soup into our lives.

Avocado SoupAvocado Soup

Hardly more time-consuming than smashing a rich avocado onto toast, making soup means you’ll season the fruit with red wine vinegar and some salt, blend it up with both milk and water, and top with crunchy pepitas (pumpkin seeds).

With the transitional weather, soup cravings can set in long before actual cold weather hits. For those moments, we should welcome cool avocado soup into our lives.

After that, you have choices. You can pour two large portions into comforting mugs and enjoy as part of a light dinner or late weekend lunch–with K-J AVANT Sauvignon Blanc, the fruitiness of the avocado really comes out, making the meal gorgeously satisfying.

With the transitional weather, soup cravings can set in long before actual cold weather hits. For those moments, we should welcome cool avocado soup into our lives. #KJAVANT

The other option? Well, you could turn your blender-full of healthful green soup into party-friendly soup shooters. Pour much smaller portions of the soup into shot glasses or espresso glasses, then garnish with sweet-and-spicy pepitas. No need for spoons–just instruct your guests to sip the soup like a shot!

With the transitional weather, soup cravings can set in long before actual cold weather hits. For those moments, we should welcome cool avocado soup into our lives.

Whichever way you go will be right, because this delicious soup is so, so easy.

Chilled Avocado Soup with Spicy Pepitas
 
 
 
 
Serves: 2
 
Ingredients
  • ½ cup pepitas
  • Salt
  • 5 drops hot sauce
  • 1 teaspoon melted butter
  • ½ teaspoon brown sugar
  • 2 ripe avocados
  • 1 cup milk
  • 2 ice cubes
  • 1 to 1½ tablespoons red wine vinegar
  • ½ teaspoon salt
 
Instructions
  1. Make the pepitas (you can do this in advance). Preheat the oven to 250°F. Combine the pepitas, a big pinch of salt, the hot sauce, the butter, and the brown sugar in a small bowl, then spread them in a single layer on a parchment-lined baking sheet. Scrape out anything left in the bowl on top of the nuts. Roast for 25 to 30 minutes, until nuts are dry. Cool to dry the nuts further, then serve slightly warm or room temperature. You can do this up to a few weeks in advance.
  2. Make the soup by combining the avocado and milk in the blender. Pulse until smooth, then add up to ½ cup of water until the soup is your desired consistency. Add the ice cubes, vinegar, and salt, the blend again to combine. Serve at once, or store in the fridge with plastic pressed against the surface.
 
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