Preheat oven to 325 degrees F. Spread the pumpkin seeds on a baking sheet and lightly toast for 3-4 minutes in the oven.

Put half the toasted seeds, the pumpkin puree, and the vinaigrette in a pot.

Cook over medium heat stirring until the puree is blended with the vinaigrette.

Puree the mixture in a blender for 30 seconds. Set aside and keep warm.

At serving time, use remaining pumpkin seeds as a garnish.

Courtesy of the Alaska Seafood Marketing Institute