Easy Pumpkin Soup

Yield 4
Prep Time 5 minutes
Cook Time
Total Time 5 minutes

Author: [get-the-author]
Scale This Recipe


  • 1 tablespoon oil of choice (olive, avocado, or coconut)
  • 1 small pumpkin (2 1/2 cups), cubed
  • 1/2 onion, sliced
  • 2 cups chicken stock
  • 2 cloves garlic, minced
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1 tablespoon maple syrup
  • Optional: 1/4 teaspoon cayenne
  • Chili Garlic Oil

  • 1/4 cup oil of choice
  • 2 red chilis, diced
  • 1 clove garlic, crushed


  1. Follow these directions to roast pumpkin and pumpkin seeds.
  2. In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
  3. Add in cubed pumpkin and mix to combine.
  4. Add in chicken stock just covering the pumpkin, spices, and maple syrup.
  5. Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
  6. Transfer to your high-speed blender and blend until smooth.
  7. Taste and adjust spices as desired (i.e. more salt, pepper).
  8. In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
  9. Garnish soup with roasted pumpkin seeds and optional garlic chili oil!


© 2015 Lexi's Clean Kitchen. All rights reserved.
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