- To make this hearty pumpkin soup, place the chopped pumpkin in a large pot and cover with water.
- Bring water to a boil and cook until tender.
- Puree the pumpkin in a blender and return to the pot.
- Over medium heat add the rest of the ingredients. Cook until warm, stirring intermittently.
- Top with roasted pumpkin seeds before serving.
- Pumpkin seeds were covered in a mixture of melted butter, salt, garlic powder, cinnamon, and paprika before roasting for 45 minutes.