Pumpkin Harvest Soup topped with Roasted Pumpkin Seed

Pumpkin Harvest Soup Topped with Toasted Pumpkin Seeds

Pumpkin Soup 

1 4# pumpkin

1 tsp culinary lavender

2 sprigs of thyme

1 diced onion

4 cups chicken bouillon

Roasted Pumpkin Seeds

2 tsp olive oil

salt

Preheat oven to 350 degrees for roasted seeds and 400 degrees for pumpkin soup.

 Cut the top of pumpkin and remove seeds. Drizzle pumpkin seeds with 2 tsp olive oil and dust with salt. Toast in oven at 350 degrees for 45 minutes or until seeds are golden brown.

Add to cleaned out pumpkin 1 tsp culinary lavender and two sprigs of thyme into pumpkin.

 Dice a small onion and add into pumpkin with herbs.

Add 4 cups of Chicken broth into pumpkin.

 Preheat oven to 400 degrees. Place pumpkin on parchment paper in a pyrex container 

and place into oven.

Cook for 1 1/2-2 hours until outside is golden brown and inside is cooked. Take cooked pumpkin from oven. Scrape gently pumpkin pulp from sides. Use a stick blender to blend soup togetther. Being careful to not pierce side of pumpkin. 

Serve into 4 soup bowls and top with roasted pumpkin seeds.

Enjoy!

Culinary lavender can be purchased here- https://www.etsy.com/shop/Norwoodlavenderfarm?ref=hdr_shop_menu