Nothing says fall or winter more than pumpkin. From pies to breads to soups, I love everything pumpkin. This creamy pumpkin soup from Williams-Sonoma’s Soup of the Day makes the perfect light dinner when served with a salad and bread but works equally well as the first course of a dinner. The pumpkin I used had a surprisingly large number of seeds; I cooked them all and ate the extra seeds as a snack for the rest of the week. Even Sidney loved them!
season with salt and pepper, and spread on the prepared baking sheet. Roast the pumpkin until soft
and caramelized, 30-35 minutes.
until translucent, about 5 minutes. Add the cumin and coriander and cook for 1 minute. Add the
broth and the pumpkin and bring to a boil. REduce the heat to low and simmer for 25 minutes.
Remove from the heat and let cool slightly.
do; this makes for speedier clean up). Return to the pot and season with salt and pepper.
4) To make the spicy pumpkin seeds, lower the oven temperature to 350 degrees and line a baking
sheet with tin foil. In a bowl toss the seeds with the oil.
5) In another bowl combine 1 teaspoon salt, the cayenne, cumin, and cinnamon. Add the pumpkin
seeds to the spice mixture and stir to coat. Spread the seeds in a single layer on the prepared baking
sheet and bake, stirring once, until golden brown, 10-12 minutes. Serve the soup garnished with the