Serve immediately garnished with roasted pumpkin seeds and a drizzle of pure maple syrup, if desired.
*I like this vegetable broth for this recipe because it has a nice light yellow color.**To roast pumpkin seeds: ½ cup raw shelled pumpkin seeds, ¼ tsp oil, ⅛ tsp salt. Roast in a single layer on a parchment lined baking sheet at 325 degrees F for about 20-25 minutes, shaking the tray half way through. All ovens are different, so keep a close eye on them so they don't burn.***Alternately, you can carefully transfer this soup to a blender to purée.