Pumpkin Soup with Toasted Pumpkin Seeds

Ingredients

• Onions

  Raw

  300g

• Sweet potato

  Cooked, baked in skin, without salt

  420g

• Cayenne pepper

  Spices, red or cayenne

  ⅛ tsp or 0.2g

• Pumpkin

  Raw

  900g

• Carrots

  Cooked, boiled, drained, without salt

  305g

• Salt

  Table

  1 tbsp or 18g

• Pepper

  Spices, black

  1 tbsp or 6g

• Garlic

  Raw

  18g

• vegetable stock

  1000 Grams or 1000g

• coconut cream

  400 Grams or 400g

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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