Recipes Squash Soup with Pumpkin Seeds Be the first to rate & review! Jeni Britton Bauer uses pumpkin ice cream to flavor her terrific winter squash soup. Plus: More Soup Recipes By Jeni Britton Jeni Britton Instagram Twitter Website Jeni Britton is an American ice cream maker and entrepreneur. A pioneer of the artisan ice cream movement, she introduced a modern, ingredient-driven style of ice cream making that has been widely emulated across the world but never duplicated.Experience: ice cream, entrepreneur, female business founder, small business advocate.Experience: Jeni opened her first ice cream shop, Scream, in 1996, then founded Jeni's Splendid Ice Creams in 2002. Her first cookbook, Jeni's Splendid Ice Creams at Home, is a New York Times and Wall Street Journal bestseller and won a coveted James Beard Award in 2012. It quickly became the de facto bible for anybody making their own ice cream or thinking about opening a new-style ice cream shop.Her second cookbook, Jeni's Splendid Ice Cream Desserts (2014), took ice cream to the next level with an array of incredible plated, layered, and piled-high ice cream-centric desserts.Jeni is a 2017 Henry Crown Fellow and has been recognized by Fast Company as one of the most creative people in business today. Food & Wine's Editorial Guidelines Updated on December 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © Christina Holmes Total Time: 45 mins Yield: 6 Ingredients 1/4 cup vegetable oil 2 large onions, finely chopped 2 garlic cloves, minced Kosher salt 4 cups chicken stock or low-sodium broth 2 pounds thawed frozen squash puree Pinch of grated nutmeg 1 cup pumpkin ice cream White pepper Unsweetened whipped cream, for serving Toasted shelled pumpkin seeds, for serving Directions In a large saucepan, heat the oil until shimmering. Add the onions, garlic and a generous pinch of salt and cook over moderate heat, stirring occasionally, until softened and just starting to brown, about 10 minutes. Add the stock, squash and nutmeg and bring to a boil. Simmer over moderate heat, stirring, until the onion is very soft, about 5 minutes. Stir in the pumpkin ice cream until melted. Working in batches, puree the soup in a blender until smooth. Return the soup to the saucepan and reheat. Season with salt and white pepper. Ladle the soup into bowls and swirl in dollops of whipped cream. Top with toasted pumpkin seeds and serve. Rate it Print