Crema de Betabel (Beet Soup)

This soup is a blast of autumnal beet vibes. It's sweet and tart flavors are rounded out by the nuttiness and crunch of toasted pepitas. 

AND THE COLOR.

I love this creamy soup. Those feelings might be the result of tryptophan and betaine, naturally occurring substances in beets that promote feelings of well-being. Regardless, who wouldn't want more of that in their life?

Ingredients

• 2 pounds beets
• 1 garlic clove, unpeeled
• 1/2 white onion
• 3/4 cup pepitas
• 2 cups whole milk
• 2 cups stock (chicken or vegetable based)
• 1 cup homemade crema
• 1 Tbsp olive oil
• 1/8 tsp ground pepper
• 1/8 tsp dried thyme
• 1 good pinch ground ginger
• Salt, to taste
• 1/2 cup cilantro, chopped

Instructions

• Set oven to 400 F.
• Wrap beets, garlic, and onion in foil and set on sheet pan. Bake in oven until there's no resistance when pierced by a toothpick (Around an hour or longer depending on oven and beet size.) Remove from oven.
• Put pepitas on another sheet pan and place in oven to roast. Let roast for about 5 minutes, remove pan from oven, stir seeds, and put back into oven for another 3-5 minutes. Cook until golden and aromatic. 
• Peel skin off beets and trim stem ends. Dice into 3/4" to 1" pieces, just big enough to process in your blender.
• Add beets, onion, garlic, milk, and stock to blender and blend on high until smooth. Add crema and 1/2 cup pepitas and blend on high until smooth.
• Heat oil in large pan over medium heat. Add puree and spices to pan and cook until warmed. Stir occasionally to prevent burning on the bottom of the pan. Taste and adjust seasonings as needed.
• Ladle into bowls, garnish with pepitas, cilantro, and crema. And serve!