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, without added vitamin a and vitamin d

  ¼ cup or 63g

Directions

1. Place the pumpkin seeds in a small sauté pan set over medium heat. Cook 3-4 minutes, until they start to toast. Add a pinch of the pumpkin pie spice to the pan and shake to coat. Transfer to a plate to cool.
2. Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Sauté, stirring occasionally until the onions are tender, about 3-4 minutes. Add the cayenne pepper and the remaining pumpkin pie spice. Stir just to combine and cook for 2 minutes.
3. Add the pumpkin purée and broth, stir, and simmer for 8 minutes. Stir in the marmalade.
4. Purée the soup with an immersion blender or transfer in batches to a blender. Stir in the evaporated milk. Roughly chop the toasted spiced seeds. Ladle one cup of soup into each bowl and garnish with 1/4 the of the seeds. Enjoy!

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