- 2 tbsp butter*
- 1 medium onion, finely chopped*
- 2 tsp ground cumin
- 4 cups (32oz) chicken broth
- 12 oz carrot juice
- 1 medium carrot, finely chopped*
- 2 small garlic cloves, minced*
- 1/2 tsp ground cinnamon
- 3 1/2 cups fresh cooked pumpkin pulp (about 1 large sugar pumpkin)*
- 1/2 cup roasted pumpkin seeds (optional)
Directions:
- Preheat oven to 350*F.
- Cut pumpkin in half lengthwise. Remove stem and seeds, but do not discard seeds. Place in a 9x13" baking dish, flesh side down. Add 1/2 inch of water to pan. Bake for 45-60 minutes, until pulp is cooked well.
- Remove pumpkin from the oven and put aside until cool enough to handle. In the meantime, place the seeds on a cookie sheet and bake for 20-25 minutes. Remove from oven and when cool enough to work with, you can remove inner seed or leave shelled.
- In a 4 quart saucepan, melt butter over medium heat. Add carrot, onion and cumin and cook for 8-10 minutes until soft, stirring frequently.
- Add broth, pumpkin and carrot juice to saucepan, stirring to combine.
- Cover pan and heat to boiling over high heat, reduce to low, simmer covered 15 minutes to blend.
- Sprinkle seeds over soup when serving.
