Cumin Spice Pumpkin Soup

Presentation is everything with this flavorful fall soup! 
Recipe serves 2.

• 1 (15 oz) can of pumpkin
• 1 1/2 cup low sodium vegetable or chicken broth
• 1 cup low fat milk
• 1 teaspoon cumin
• 1/8 teaspoon cheyenne pepper
• salt and ground black pepper
• 2 bay leaves
• green hulled pumpkin seeds
• 2 (two) 10" organic pumpkins
• Fresh sage
  

Preheat oven to 425 degrees.
Start by cleaning out pumpkins as you would with a jack-o-lantern (remember to save those seeds for roasting later!)


Lightly dust inside of pumpkin with salt and a few sage leaves. Put top back on pumpkins.

Place on roasting or jelly roll pan and roast for 30-40 minutes - until skin starts turning brown.

In a large saucepan, combine pumpkin, broth, milk and cumin. 
Add bay leaves and season lightly with salt, pepper and Cheyenne pepper.
Bring to a simmer (10 minutes).

Separately, place pumpkin seeds in a skillet and slightly toast until they are a little golden brown. Remove from pan and set aside.

When pumpkins are done roasting, remove from oven.

Pour soup into roasted pumpkins and garnish with toasted pumpkin seeds.


Enjoy!