Pumpkin Soup Toped with Pumpkin Seed

Heat olive oil in a large pot over medium heat. Add chopped onions and garlic, and sauté until translucent.

Add diced pumpkin, vegetable broth, and spices (such as nutmeg, cinnamon, salt, and pepper) to the pot. Bring to a boil, then reduce heat and let simmer until the pumpkin is tender.

Using an immersion blender, puree the soup until smooth and creamy. Alternatively, transfer the soup to a blender and blend until smooth.

In a small pan, toast the pumpkin seeds until golden brown and fragrant. Set aside.

Serve the pumpkin soup hot, topped with a sprinkle of toasted pumpkin seeds. Enjoy!