3 Tbsp. butter
2 tsp. curry powder
1/3 c. diced shallots (6 - 8 medium)
1 29-oz. can unsweetened pumpkin
5 c. chicken stock
1/2 c. honey
1/2 tsp. freshly grated nutmeg
juice and zest of 1 lime
1/4 c. toasted pumpkin seeds
Preheat an 8-qt. stock pot over medium-high heat until the rim of the pan is hot to the touch. Add the butter to the pan and heat until bubbling.
Add the curry and shallots and sauté until tender, about 4 - 5 minutes.
Reduce the heat to medium and add the pumpkin, stock, honey and nutmeg. Stir the ingredients until smooth.
Continue cooking until the soup is thoroughly heated. Add the lime juice and zest.
Ladle the soup into individual serving bowls. Garnish each bowl with a sprinkling of pumpkin seeds and serve hot.