Easy Pumpkin Soup
This Easy Pumpkin Soup is a fall lovers dream-come-true! It features roasted pumpkin blended with sautéed onion and garlic, cinnamon, nutmeg, and maple syrup, then topped with a spicy chili garlic oil. This soup is cozy, sweet, savory, and so simple to make!
Servings: 4
Ingredients
- 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
Instructions
- Follow these directions to roast pumpkin and pumpkin seeds.
- In your dutch oven heat oil and sauté garlic and onion for 5 minutes.
- Add in cubed pumpkin and mix to combine.
- Add in chicken stock just covering the pumpkin, spices, and maple syrup.
- Bring to a boil then reduce heat and let simmer, covered, for 10 minutes until pumpkin is soft.
- Transfer to your high-speed blender and blend until smooth.
- Taste and adjust spices as desired (i.e. more salt, pepper).
- In a small pot, heat oil with garlic and chilis. Let cook for 5 minutes, stirring often. Strain and set aside.
- Garnish soup with roasted pumpkin seeds and optional garlic chili oil!
Nutrition
Serving: 1bowl | Calories: 80kcal | Carbohydrates: 11.6g | Protein: 1.5g | Fat: 4g | Saturated Fat: 0.7g | Sodium: 675mg | Fiber: 1g | Sugar: 5.2g