Curried Pumpkin Soup with Spicy Pumpkin Seeds

Ingredients

Pumpkin Seeds
• ¼ teaspoon cayenne
• ½ teaspoon sugar
• ¼ teaspoon salt
• 2 teaspoons unsalted butter
• ½ cup raw pumpkin seeds
Soup
• 2 tablespoons unsalted butter
• 1 small onion, finely chopped
• 2 medium Golden Delicious apples, peeled, cored, finely chopped
• 2 tablespoons minced fresh ginger
• 2 tablespoons all-purpose flour
• 1 teaspoon cumin
• 2 tablespoons curry powder
• ⅛ teaspoon cayenne
• 3 cups low-sodium chicken broth or vegetable broth
• 2 15-oz. cans pumpkin
• 1 13.6-oz. can light unsweetened coconut milk
• Salt and pepper, to taste
• Plain yogurt, for serving (optional)

Instructions

1. First prepare the pumpkin seeds. Combine the cayenne, sugar and salt in a small bowl.
2. Melt butter in a saute pan over medium heat. When butter begins to bubble, add the pumpkin seeds and cook for 3 minutes, stirring to coat with the butter. Add the spice mixture and continue to cook, stirring, until seeds are toasted (you’ll smell them toasting up), 2 to 3 minutes.
3. Remove from heat and allow to cool.
4. Prepare your apples, onion and ginger.
5. Melt butter in a large pot over medium heat. Add onion, apples and ginger and cook for 8 minutes, stirring occasionally.
6. Combine the flour, cumin, curry and cayenne in a bowl. Pour over onion mixture, stirring for 1 minute. It will have almost a crumbly consistency, very dry.
7. Add broth 1 cup at a time, stirring until mixture begins to thicken, about 6 minutes.
8. Add the pumpkin and coconut milk. Season with salt and pepper. Bring to a low boil and cook for 5 minutes, stirring often. Reduce heat and simmer for 10 minutes.
9. If you like your soup to be a little chunky, you can serve it as is, or maybe blend up ½ the mixture in a blender. I was in the mood for a smooth soup, so I blended the whole thing in batches. Serve hot, topped with yogurt and the spicy pumpkin seeds.