SWEET AND SPICY PUMPKIN SOUP

With pumpkin season in full swing, you’ve probably already had a fair share of pumpkin-spiced goodies. However, we’re taking a spicy approach to the traditionally sweet treats made with pumpkin to help balance out your palate … and wow your guests with an “un” original dish.

Grab a bottle of our Avocado Oil and whip this soup up in less than an hour, while also adding a dose of healthy fatty acids and potent antioxidants.

Megan Patiry

Megan Patiry

Megan Patiry

Servings

2-4

Prep Time

15 minutes

Cook Time

20 minutes

Ingredients

  • 1 sweet onion, diced
  • 1 tbsp Ava Jane Avocado Oil
  • ½ tbsp red chili flakes
  • 1 tbsp diced fresh cilantro
  • 1 tsp turmeric powder
  • 1 tsp AJK Pumpkin Spice Blend
  • 4 cups pumpkin, pureed (canned or fresh)
  • 2 garlic cloves, diced
  • 2 tbsp coconut aminos
  • 1 quart vegetable stock
  • 1/2 cup coconut cream
  • 2 tablespoons lime juice
  • Cilantro, dash chili flakes, and marcona almonds to garnish (optional)

Directions

  1. Add avocado oil, onion, garlic, turmeric, cinnamon, and red chili flakes to a saute pan and saute over medium heat until onions and garlic are soft and fragrant, roughly 2-3 minutes.
  2. Add in the pumpkin, vegetable stock, coconut aminos, cilantro, lime juice, and coconut milk and bring to a boil. Turn the heat down and simmer for 15 minutes, covered, until the soup has thickened.
  3. Remove and serve hot, garnish with extra cilantro, a dash of chili flakes, and optional marcona almonds for crunch.
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