Curried Pumpkin Soup with Spicy Pumpkin Seeds

After making pumpkin pie milkshakes this weekend, I thought it was time to make a savory dish using pumpkin. The weather changed literally overnight giving Philly a very November-like day, so I was craving a warm soup that also would deliver some spicy heat. This recipe for Curried Pumpkin Soup with Spicy Pumpkin Seeds from All You seemed perfect. I kept the recipe mostly intact, adding more ginger and switching out the chili for cayenne.

Ingredients:
Pumpkin Seeds:

  •  1/4 teaspoon cayenne
  • 1/2 teaspoon sugar
  •  1/4 teaspoon salt
  •  2 teaspoons unsalted butter
  •  1/2 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
  •  1/8 teaspoon cayenne
  •  3 cups low-sodium chicken 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)

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