Sumptuous yet light (hint: use yogurt instead of cream), this soup makes an elegant starter. Skillet-roasted pepitas with lime and chile add a welcome crunch.
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Heat an 11- to 12-inch cast-iron skillet over medium-high heat, add the onion and cook, turning a few times, until soft and browned in places, about 5 minutes.
In a blender, purée until smooth all but 1 Tbs. of the poblano, the onion, broth, avocado, cilantro, parsley, marjoram or oregano (if using), 2 Tbs. of the lime juice, cumin, coriander, and 1 tsp. salt. Blend in the yogurt. Season to taste with more salt. Chill well.
Heat the oil in a 10-inch skillet over medium heat. Add the pepitas and cook until they begin to pop and color a bit, about 3 minutes. Add the remaining 2 Tbs. lime juice, the chile powder, and 1/8 tsp. salt and stir until the juice has evaporated, leaving a film on the pan.
Season the soup to taste with salt and thin with broth if necessary. Divide among 6 cups or small bowls and garnish with the pepitas, the remaining poblano, and a few pinches of chile powder.
Delicious - easy recipe, I used high quality greek yogurt which is very creamy. I trippled the recipe for a party of 18 and it was a big hit with everyone. This is a keeper for a hot summer day!
I made this soup yesterday for our gourmet group Mexican-themed dinner and it was fabulous! Velvety texture and a beautifully complex flavor. The Chile-Lime Pepitas are addicting! A few additions: I added a little cayenne pepper which gave the soup just a very slight kick. Also used a little sour cream in place of the yogurt. Will definitely make again this summer!
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