Thanksgiving

Pumpkin Soup with Toasted Pumpkin Seeds is for Soup.

Pumpkin Soup with Toasted Pumpkin Seeds takes 5 minutes to prepare.

Pumpkin Soup with Toasted Pumpkin Seeds takes 15 minutes to cook.

Pumpkin Soup with Toasted Pumpkin Seeds makes 4 servings.

The ingredients for Pumpkin Soup with Toasted Pumpkin Seeds are:

2 tablespoons pumpkin seeds (pepitas)
1/2 teaspoon plus one pinch pumpkin pie spice
1 tablespoon Smart Balance butter
1 medium white onion, diced (about 3/4 cup)
1/8 teaspoon cayenne pepper
One 15-ounce can pumpkin puree
3 cups homemade or low-sodium vegetable stock
1 tablespoon reduced-sugar orange marmalade
1/4 cup lowfat evaporated milk

Here is how you make Pumpkin Soup with Toasted Pumpkin Seeds:

Place the pumpkin seeds in a small saute pan set over medium. Cook 3-4 minutes, until they start to toast. Add a pinch of pumpkin pie spice to the pan and shake to coat. Transfer to a plate to cool. Melt the butter in a medium saucepan over medium heat, then add the onions to the melted butter. Saute, 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. Add the pumpkin puree and stock, stir, and simmer for 8 minutes. Stir in the marmalade. Puree 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.Makes 4 servings

The nutritional information for Pumpkin Soup with Toasted Pumpkin Seeds is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 124.7

• Total Fat: 4.4 g
• Cholesterol: 6.3 mg
• Sodium: 49.0 mg
• Total Carbs: 18.4 g
• Dietary Fiber: 5.5 g
• Protein: 3.8 g