Creamy Pumpkin Soup

Recipe Instructions Preheat the oven to 400 degrees. Spread the pumpkin seeds on a small cookie sheet. Drizzle 1 teaspoon of the canola oil on the seeds and toast the seeds for 5 minutes. Remove from the oven. In a stockpot, heat the remaining oil. Add the onion and saute for 5 minutes. Add the pumpkin and broth and bring to a boil. Simmer for 20 minutes. Add the milk, sherry, and cinnamon. Simmer for 5 minutes. To serve, place soup in bowls and top with pumpkin seeds. Grind pepper over each serving. This recipe yields 6 servings. Serving size: 1 cup. Exchanges Per Serving: 1 1/2 Fat, 1 Starch. Nutrition Facts: Calories 142; Calories from Fat 64; Total Fat 7g; Saturated Fat 1g; Cholesterol 2mg; Sodium 115mg; Carbohydrate 14g; Dietary Fiber 3g; Sugars 8g; Protein 9g.