4 Servings 15 min Cook
1/4 Cup Pumpkin And Squash Seed Kernels
1/2 Tsp Pumpkin Pie Spice
1 Tbsp Butter
2/3 Cup, chopped Onions
0 Tsp Cayenne Pepper
1 3/4 Cup Pumpkin
3 Cup Vegetable Broth
1 Tbsp Orange Marmalade
1/4 Cup Canned Milk
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.
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.
Add the pumpkin purée and broth, stir, and simmer for 8 minutes.
Stir in the marmalade.
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.