Chilled Pineapple and Avocado Soup w/ Chipotle Cream and Pepitas Serving Size - 6 Prepared By - Tracy & Russ Recipe Rating
			4 Ripe Avocados, peeled and pit removed 2 Cups pineapple Juice of ½ Lime (2 tablespoons) ½ tsp salt ½ tsp cumin ½ Cup Heavy Cream 1 tsp chipotle chilies, minced fine ¼ Cup Pepitas (pumpkin seeds), toasted
			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 4-6 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.