Spicy Pumpkin Soup

Ingredients

2 tablespoon(s) margarine, substitute butter
1 medium carrot, finely chopped
1 medium onion, finely chopped
clove(s) (2 cloves) garlic, minced
2 teaspoon(s) ground cumin
1/2 teaspoon(s) ground cinnamon
1 carton(s) (32 ounces) chicken or vegetable broth
1 can(s) (29 ounces) pure pumpkin, not pumpkin-pie mix
1 can(s) (12 ounces) carrot juice
1/2 cup(s) pumpkin seeds (pepitas), roasted and shelled

Directions

1. In 4-quart sauce
pan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.
2. Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.
3. Stir soup just before serving. Pass pumpkin seeds to sprinkle over soup.
Tips & Techniques
If you can't find roasted pumpkin seeds in your supermarket, roast them yourself: In 10-inch skillet, toast pumpkin seeds over medium heat until lightly browned.