Pumpkin Soup

I made my first attempt at homemade soup last night, after cleaning out our pumpkins for carving. I figured it would be very 'green' of me to use as much of the pumpkins as possible. So, I made pumpkin seeds and gave the soup a try. To be honest, it wasn't spectacular - but I didn't follow a recipe, I just made something up. It needed a lot of spices to make it taste like anything - so if you feel like giving this one a try, don't be afraid of your spice rack. Oh, and I got to use the magic bullet! That's always a good time.

Pumpkin Soup
Pumpkin leftovers, cut into 1/2 inch chunks
1 pint heavy cream
salt & pepper
spices, to taste (I used nutmeg, paprika, cumin, you name it, I probably threw it in there!)

Put the pumpkin chunks & cream into magic bullet, blend until creamy. Put creamy soup in sauce pan over medium low heat, stirring in spices to taste. Make sure it doesn't burn to the bottom of the pot. Serve with some pumpkin seeds for garnish.