Heat a medium dutch oven over medium-high heat. Add the oil and coat the bottom. Add the Onions and cook until translucent. Add the Garlic until fragrant, then add the Salt, Pepper & Pumpkin Pie Spice.

Next, lower the heat and add the Broth and Pumpkin Pie Filling and simmer for about 10 mins. Meanwhile, add pumpkin seeds to a dry pan over low-heat and toast (stir frequently) until they start to brown. Set to the side for garnish.

Ladle the soup into a blender (or use an immersion blender) in order to Purée. Pour into 4 bowls and top with sliced Avocado and a sprinkling of roasted Pumpkin Seeds.