The temperatures are beginning to shift to cooler weather. That means, it's all about your favorite soups as you stay in for a cozy evening.

In the spirit of the fall, Athleisure Kitchen presents Pumpkin Soup with Spice Pumpkin Seeds. This dish uses almost all of the pumpkin - including the seeds which can be roasted and enjoyed in the soup or eaten separately for a perfect snack. In addition, to showcasing a number of vegetables and fall finds, this shoot is accented by great cooking and plating options as well. This recipe was adapted from Williams-Sonoma Soup of the Day, by Kate McMillan (Weldon Owen, 2011) and made by Chef Rosalie.

PUMPKIN SOUP WITH SPICY PUMPKIN SEEDS

Prep Time: 35 minutes

Cook Time: 75 minutes

Servings: 6

Ingredients:

1 small pumpkin, about 3 lb., such as Sugar Pie, peeled, seeded and chopped (seeds reserved)
2 tbs. olive oil
Salt and freshly ground pepper, to taste
3 tbs. unsalted butter
1 yellow onion, chopped
2 garlic cloves, minced
1 tsp. ground cumin
1/2 tsp. ground coriander
4 cups chicken broth
For the spicy pumpkin seeds:
1/2 cup pumpkin seeds, cleaned
1 tsp. canola oil
1 tsp. salt
1/4 tsp. cayenne pepper
1/4 tsp. ground cumin
Pinch of ground cinnamon

Directions: