Pumpkin Carrot Fennel Soup with Roasted Pepitas

Name: Pumpkin Carrot Fennel Soup with Roasted Pepitas
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: American, Mexican, Latin American
Ingredients: 1 15 ounce can pumpkin puree; 1 tablespoon extra virgin olive oil; 2 medium carrots, quarter and diced; 1/2 large yellow onion, diced; 1 celery rib, halved and diced; 1/2 medium fennel bulb, thinly sliced; 1 medium granny smith apple, peeled and diced; 1 small shallot, diced; 2 cloves garlic, minced; 1 medium sweet potato, peeled and diced into 1/2 inch pieces; 2 tablespoons apple cider vinegar; 5 cups vegetable broth (chicken broth also works); 1/4 teaspoon cinnamon; 1/2 teaspoon ground ginger; 1/2 cup heavy cream; 1/2 cup milk; Fresh parsley for garnish; 1 cup raw pepitas; 1/2 teaspoon extra virgin olive oil; Pinch of coarse salt