Creamy Pumpkin Soup

2 tb Vegetable oil
1 c Chopped onions
1 1/2 ts Chili powder
1/2 c Hulled pumpkin seeds
6 c Chicken broth
4 c Canned pumpkin puree
1/4 ts Salt
1/4 ts Freshly ground pepper
1/4 c Chopped fresh coriander leaves

Heat oil in large pot over medium-low heat. Add onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in chili powder and pumpkin seeds and cook 7-8 minutes. Transfer onion mixture to blender or food processor. Add 3/4 cup chicken broth and puree. Return to pot. Stir in remaining broth, the pumpkin puree, salt, and pepper. Simmer, stirring occasionally, 15-20 minutes. Serve hot, garnished with coriander. Serves 8.

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