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Spicy Pumpkin Soup


  • Author: Meghan Telpner
  • Total Time: 1 hour 25 mins
  • Yield: 6-8 Servings 1x

Description

A soup thats spicy enough to heat you up, easy to free up your time and extra delicious to tickle your taste buds.


Ingredients

Scale
  • 2 tbsp avocado oil, coconut oil or ghee
  • 1 small red onion, chopped
  • 2 carrots, chopped
  • 2 stalks celery, chopped
  • 2 cloves garlic, chopped
  • 2 tsp turmeric
  • 1 tsp dried thyme
  • pinch each of cinnamon, clove and nutmeg
  • 4 cups fresh pumpkin or butterut squash, peeled, deseeded and cut into ½1 inch chunks
  • 2 bay leaves
  • 1/2 tsp chili flakes (omit if spice isn’t your thing)
  • 45 cups of water or stock
  • sea salt to taste

Instructions

  1. In a large pot, heat oil on medium heat and sauté onion, carrot, celery and garlic just until softened. Add spices and mix.
  2. Add pumpkin, bay leaves, chili flakes and water. Bring to a boil and then reduce to simmer for about 40 minutes until pumpkin is very tender.
  3. Add sea salt and more chili if desired.
  4. Serve hot.
  • Prep Time: 25 mins
  • Cook Time: 1 hour
  • Category: Soups + Stews