Easy Pumpkin Soup with Savory Spices and Roasted Pumpkin Seeds

Directions

1. In a small bowl, mix together the light brown sugar, cumin, coriander, cinnamon, salt, pepper, and red pepper flakes until well combined.
2. In a large saucepan, melt the butter over medium-high heat until bubbling, about 2 minutes. Add the chopped onion and garlic, stirring well. Cook, stirring often, until fragrant and softened, 2 to 3 minutes.
3. Add the brown sugar-spice mixture to the pan and stir to coat everything. Reduce heat to medium and continue cooking, stirring frequently to prevent sticking, until very fragrant and shiny, about 2 minutes more.
4. Add the pumpkin puree and cook, stirring often to incorporate the spiced onions, until heated through, about 2 minutes.
5. Pour in 1 cup of the half-and-half and whisk until smooth and thick. Carefully transfer the mixture to a blender or food processor. Blend until the garlic and onions are fully incorporated, 1 to 2 minutes.
6. Return the smooth mixture to the saucepan and add the remaining half-and-half. Stir well and cook over medium to medium-low heat, simmering but not boiling, stirring occasionally, until smooth and evenly textured, about 15 minutes.
7. Taste the soup and adjust salt if needed. Remove from heat and serve hot or warm, garnished with roasted pumpkin seeds.