Step 1

Combine the pumpkin and water in a soup pot or Dutch oven. Stir until uniform. Partially cover, and heat gently, stirring often.

Step 2

Heat the oil in a medium-sized skillet. Add the onion and bell pepper, and sauté over medium heat for 5 minutes. Add garlic, salt, and chile powder; stir and cover. Cook over low heat for about 10 more minutes, stirring frequently, until the vegetables are tender.

Step 3

Add the sauté and lime juice to the soup. Stir well, cover, and allow to simmer for about 10 Minutes. Season to taste with black pepper, and adjust salt, if necessary.

Step 4

Serve hot, topped with toasted pumpkin Seeds and minced scallions.