1 small onion, finely chopped
1 cup pumpkin puree
1 1/2 cup unsalted vegetable or chicken broth
1/2 teaspoon ground cinnamon
1/4 tsp. ground ginger
1/4 teaspoon ground nutmeg
1/2 cup half-and-half*
1/8 teaspoon freshly ground black pepper, optional
To toast hulled pumpkin seeds: Place the seeds in a non-stick skillet in a single layer over medium-high heat. Toss or stir for about 3 minutes, or until the seeds begin to turn a light brown and become fragrant.
1. In a microwave-safe bowl, add 1/4 cup water and the chopped onion. Cover, and cook on high power for 2 to 3 minutes, or until onions are soft.
2. In a medium-sized pot add the onion, pumpkin, broth, cinnamon, ginger, and nutmeg. Bring to a boil, reduce heat and simmer for 5 minutes. Adjust seasonings, if necessary. Stir in the milk and cook until hot. Don't boil.
3. Ladle into individual bowls and garnish with freshly ground black pepper, if using, and a sprinkling of pumpkin seeds (pepitas). Serve immediately.