Pumpkin Soup With Toasted Pepitas

• 2 tablespoons Land O Lakes Butter
• 1 large (2 cups) white onion, chopped
• 2 medium (1 cup) carrots, peeled, chopped
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cumin
• 1/4 teaspoon garlic salt
• 1/4 teaspoon ground red pepper (cayenne)
• 1 (29-ounce) can cooked pumpkin
• 6 cups vegetable stock
• 1 tablespoon dry sherry*
• 1 tablespoon agave nectar**
• Creme fraiche or sour cream
• Toasted pepitas (pumpkin seeds)

1. Melt butter in 5-quart saucepan until sizzling.
2. Add onion, carrots, chili powder, salt, cumin, garlic salt and ground red pepper; cook over medium heat, stirring occasionally, 10-12 minutes or until onions and carrots are tender.
3. Add pumpkin and stock; mix well.
4. Reduce heat to medium low.
5. Cook 45-60 minutes, stirring occasionally or until carrots are softened.
6. Stir in sherry and agave.
7. Transfer pumpkin mixture carefully to bowl.
8. Place one-third into 5-cup blender container.
9. Cover; process until smooth.
10. Return mixture to saucepan.
11. Repeat with remaining pumpkin mixture.
12. Cook over low heat until heated through.
13. Top each serving with dollop of creme fraiche and toasted pepitas.
14. *Substitute apple juice.
15. **Substitute maple syrup.

butter, white onion, carrots, chili powder, salt, ground cumin, garlic salt, ground red pepper, pumpkin, vegetable stock, sherry, sour cream, pepitas

Taken from www.landolakes.com/recipe/4248/pumpkin-soup-with-toasted-pepitas (may not work)