2 tablespoons margarine or butter

1 medium carrot, finely chopped

1 medium onion, finely chopped

2 small garlic cloves, minced

2 teaspoons ground cumin

1/2 teaspoon ground cinnamon

1 carton (32 ounces) chicken or vegetable broth (4 cups)

1 can (29 ounces) pure pumpkin (not pumpkin-pie mix)

1 can or bottle (12 to 15.2 ounces) carrot juice

1/2 cup roasted shelled pumpkin seeds

In 4-quart saucepan, melt margarine over medium heat. Add carrot and onion, and cook 8 to 10 minutes or until soft, stirring frequently. Add garlic, cumin, and cinnamon, and cook 1 minute, stirring.

Add broth, pumpkin, and carrot juice to saucepan, stirring to combine. Cover saucepan, and heat to boiling over high heat. Reduce heat to low; simmer, covered, 15 minutes to blend flavors.

Stir soup just before serving Sprinkle pumpkin seeds over top.