Roasted Red Chili Pumpkin Soup

Heat vegetable oil in a medium saucepan over medium heat. Mince onion and garlic. Add onion to pan and saute for 3 minutes until softened.

Add garlic to onion and saute for an additional 2 minutes. Stir in pumpkin puree and red chili paste until well combined.

Add chicken broth along with a bit of salt and pepper. Bring to a simmer. Let simmer for 10 minutes until slightly reduced and thickened.

Working in two batches, puree soup and return to the pot. Adjust seasoning with salt and pepper to taste. Stir in heavy cream.

While soup is simmering, toast pumpkin seeds in a saute pan over medium high heat, tossing frequently for about 5 minutes. Top each bowl of soup with a couple of tablespoons of pumpkin seeds for garnish.