Yield: 4 servings

Ingredients:

• 1 tsp. canola oil
• 1 medium size Spanish onion, chopped
• 1 carrot, peeled and chopped
• 1 celery rib, chopped
• 2 garlic cloves, peeled and chopped
• 1 tsp. grated ginger
• 1 sprig thyme
• 1 sprig oregano, leaves only
• 2 lbs. Kabocha squash, or fresh pumpkin, medium dice
• 4 cups low-salt warm chicken broth or warm water
• Toasted un-salted pumpkin seeds (for garnish)
• Salt and pepper (to taste)

Preparation:

1. Add oil to medium pot at medium heat; once heated add onion. Cook without browning 3 to 4 minutes. Add carrot, celery, garlic, grated ginger, thyme, oregano, and pumpkin and cook another 3-4 minutes. Pour the chicken broth and cook covered, over medium heat for 10-15 minutes.
2. Remove from heat and cool soup. Place in blender (in batches) and blend until creamy and smooth. Add salt and pepper to taste.
3. Reheat and adjust flavors. Pour on soup bowl and garnish with toasted seeds.