|Pine nuts||2⁄3 Cup (10.67 tbs)|
|Walnut halves||3⁄4 Cup (12 tbs)|
|Onion||1 Large, chopped|
|Garlic||2 Clove (10 gm), minced / pressed|
|Homemade chicken broth/2 large cans (49 1/2 ounce each) regular-strength chicken broth||12 Cup (192 tbs)|
|Peeled pumpkin chunks/Acorn squash / hubbard squash||4 Cup (64 tbs), cut 1/2 inch thick, then cut into 1-inch squares|
|Fresh corn kernels/2 packages (10 ounce each) frozen corn kernels||3 Cup (48 tbs)|
|Salted shelled pumpkin seeds||1⁄2 Cup (8 tbs)|
|Shredded jack cheese||8 Ounce (2 Cups)|
|Tortilla strips||1⁄2 (1/2 Recipe)|
|Firm ripe avocado||1 Large, pitted, peeled, and diced|
Melt 1 tablespoon of the butter in a 6- to 8-quart pan over medium heat.
Add pine nuts and walnuts; cook, stirring, until golden brown, about 2 minutes.
Remove from pan and set aside.
Melt remaining 2 tablespoons butter in pan, add onion and garlic, and cook, stirring often, until golden, about 10 minutes.
Pour in broth; bring to a boil.
Stir in pumpkin and cook until tender when pierced, 5 to 10 minutes.
Add corn; cook for 5 more minutes.
Sprinkle with pumpkin seeds just before serving.
Offer nuts, cheese, Tortilla Strips, and avocado (if used) to top soup.