INGREDIENTS
1
Butternut squash
1
Onion, small
15 oz
Pumpkin puree
2 cups
Vegetable broth
2 tbsp
Honey
1/2 tsp
Black pepper
1/2 tsp
Cinnamon
1/4 tsp
Curry powder
2 tsp
Salt
2 tbsp
Olive oil
1
Pumpkin seeds
1 1/2 cups
Apple cider
1 1/2 cups
Heavy cream