Pumpkin Soup with Toasted Pumpkin Seeds

Ingredients

• Pumpkin and squash seed kernels

  Seeds, dried

  ¼ cup or 32g

• Pumpkin pie spice

  Spices

  ½ tsp or 0.9g

• Butter

  Unsalted

  1 tbsp or 14g

• Onions

  Raw

  ⅔ cup, chopped or 107g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Pumpkin

  Canned, without salt

  1 ¾ cup or 429g

• Vegetable Broth

  From bouillons. Low sodium

  3 cup or 720g

• Orange marmalade

  1 tbsp or 20g

• Canned milk

  Evaporated, with added vitamin d and without added vitamin a

  ¼ cup or 63g

Directions

1. Toast the pumpkin seeds in a small sauté pan over medium heat for 3-4 minutes until they begin to brown. Add a pinch of pumpkin pie spice, shake to coat, and transfer to a plate to cool.
2. In a medium saucepan, melt the butter over medium heat. Add the onions and sauté, stirring occasionally, until tender, about 3-4 minutes. Stir in the cayenne pepper and remaining pumpkin pie spice, cooking for an additional 2 minutes.
3. Add the pumpkin purée and vegetable broth to the saucepan, stir to combine, and simmer for 8 minutes. Stir in the orange marmalade.
4. Purée the soup using an immersion blender or in batches with a regular blender. Stir in the evaporated milk. Roughly chop the toasted seeds.
5. Ladle one cup of soup into each bowl and garnish with a quarter of the toasted seeds. Enjoy!