Pumpkin Soup II

Its a chilly autumn evening and I'm feeling like I want something to warm me up inside. Last week I had roasted a few of the pumpkins we bought for Halloween for later use. Tonight is the perfect time to use some of the pumpkin puree.

I found this recipe from the Food Network website that I wanted to try out because it looked pretty simple. Although I already had another Pumpkin Soup recipe, I felt it lacked a little umph. Something was missing. So when I tried this new recipe tonight, its just what I was looking for. Maybe its the spices I used in this one that was better. I modified the recipe by adding some brown sugar in it because I like my pumpkin soup to be a little more sweet. It was perfect. I think I'll be sticking with this one more.

2 cups fresh pumpkin puree
2 cups chicken broth
1 cup water
1/4 cup maple syrup (I used pancake syrup)

1/2 cup brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
1 cup heavy whipping cream
toasted pumpkin seeds for garnish

1) Place pumpkin, broth, water, syrup, brown sugar and spices in a saucepan and mix well. Heat on medium heat until it begins to boil. Remove from heat. Stir in cream until thoroughly incorporated. Serve in bowls, topped with toasted pumpkin seeds. (Note: you can also serve the soup by hollowing out a medium sized pumpkin and placing the soup in the pumpkin)