Heat a small skillet over medium heat and add the pumpkin seeds
Stir seeds for about 3 minutes, until they give off some aroma and start to glisten. It's OK if some get a bit dark - that's added flavor! Just be sure the seeds don't burn - that's not flavor!
Remove the seeds and set aside to cool
How to Make Curried Pumpkin Soup
Melt the butter over medium heat in a Dutch oven or soup pot
Toss in the onions and curry powder and cook for 4 to 5 minutes, until onions start to soften
Stir in the garlic and jalapeno pepper and cook for another 2 minutes
Add a bit of chicken broth if necessary to deglaze the pot
Add the pumpkin and stir to incorporate
Pour in the chicken broth, add salt and bring the soup to a boil
Reduce heat to low and let simmer for 10 minutes
Stir in the cream and get soup bowls ready
Serve topped with pumpkin seeds and freshly grated Parmesan cheese and nutmeg
Recipe by eSoupRecipes at https://esouprecipes.com/curried-pumpkin-soup-with-toasted-pumpkin-seeds