Ingredients

2 Tbsp. pumpkin seeds, plus 2 tsp.
1-1/4 tsp. canola oil
3/4 medium onion, chopped
1 C. canned pumpkin
2-1/3 C. chicken stock, low fat, low sodium
2/3 C. evaporated skim milk
1 Tbsp. dry sherry plus 1 tsp.
3/4 tsp. cinnamon
freshly ground black pepper, to taste

Cooking Instructions

Preheat the oven to 400 degrees F. Spread the pumpkin seeds on a small cookie sheet. Drizzle 3/4 tsp. of the canola oil on the seeds, and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and Saute for 5 minutes. Add the pumpkin and stock, and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving.
 
 
"Give us this day our daily bread." (Matthew 6:11)