Once I make a pot of soup, all I really want to do is to make another.

Yesterday it was cauliflower soup, today it’s broccoli and spinach. Tomorrow… ooh, chunky corn chowder sounds yummy!

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Pepitas are the seeds of squash, most commonly a pumpkin. The word pepita can refer to just the inside kernel of the seed or the entire un-hulled seed. What we want for this recipe is the inside hulled kernel, which is typically what you will find packaged and labeled as pepitas in our markets in the USA. They can be found raw or toasted, salted or unsalted. Another common use for the pepita kernels is to grind them and use them in mole (pronounced MOH-lay) which is the undisputed national sauce of Mexico.

Pepitas can be easily found in Mexican markets, health food stores, and locally at Trader Joe’s.  As with other seeds and nuts, pepitas have a high oil content and will turn rancid quickly, so only purchase the amount you need or store for up to 6 months in the freezer.  These make not only a great snack, but are delicious as a salad topping and are a perfect hostess gift for the holidays. Although this recipe is for pepitas, any nut (walnut, pecan, almond, macadamia, peanuts, or mixed nuts) may be substituted.
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