Creamy cannellini bean soup with spiced pumpkin seeds recipe

Creamy soups are a must for the humdrum days of winter. They are warming and silky smooth, store beautifully (make a double batch and store it in the freezer), and are guaranteed to get you through those days when you just can’t face the cold and a trip to the grocery store. Although rich, this soup
is light on cream (only one-quarter cup) and bolstered by a sprinkle of spicy crunchy pumpkin seeds and a swirl of pumpkin seed oil on top. The soup can be refrigerated for up to five days or frozen for up to three months. The pumpkin seeds keep at room temperature for up to one week.