We love pumpkin in our dessert and in our soup.
What You’ll Need:
1 tablespoon butter
1/3 cup pepitas (shelled pumpkin seeds)
1 medium onion, roughly chopped
1 apple, peeled and chopped
1/2 teaspoon ground black pepper
1/2 teaspoon cinnamon
1 teaspoon chili powder
3 cups plain canned pumpkin (about 1 1/2 cans)
1 teaspoon sea salt
What to Do:
Melt butter in heavy bottomed soup pot. Add pepitas and onion and cook on medium heat (about 7 minutes). Add the apple, spices and pumpkin along with 4 cups water.
Bring to a boil, reduce heat and simmer for 30 minutes.
Meanwhile, toast a handful of pepitas by laying flat on a baking tray lined with parchment paper. Set the oven to 300 degrees and toast approximately 5 minutes. Careful, they toast quickly!
Use an immersion blender to puree the soup.
Serve the soup with toasted pepitas and pomegranate seeds on top.