Spiced Pumpkin Soup
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.