Pumpkin with Curry Soup and Roasted Pumpkin Seed Garnish

2 tbsp pumpkin seeds (optional)
2 tbsp butter
3 tbsp all-purpose flour
2 tbsp curry powder
4 cups low sodium vegetable broth
1 (29 ounce) can pumpkin (not pie filling)
1 1/2 cups skim evaporated milk
1 tbsp white sugar
salt and pepper to taste

Preheat oven to 375 degrees F (190 degrees C).

Arrange pumpkin seeds in a single layer on a baking sheet. Toast in preheated oven for about 10 minutes or until seeds begin to brown.

Melt butter in a large pot over medium heat. Add flour and curry powder, and stir until smooth. Keep stirring, until mixture begins to bubble.

Gradually whisk in broth, and cook until thickened.

Stir in pumpkin and half-and-half. Season with sugar, salt, and pepper. Bring just to a boil, then remove from heat. Garnish with roasted pumpkin seeds.

Makes 8 servings
Source: CDC