Steamy Pumpkin Soup

Serves 4



  • 1 tbs. coconut oil
  • 1 large white onion, peeled and chopped
  • 5 cloves garlic, peeled and chopped
  • 5 tbs. ground cumin
  • 5 tbs. dried oregano
  • 5 tsp. sea salt
  • 8 cups vegetable stock
  • 29 oz. can pure pumpkin puree
  • 15 oz. can white beans, drained
  • 2 tbs. apple cider vinegar

Toasted Pepitas Topping

  • ½ cup pepitas
  • cayenne
  • sea salt

Place a large sauce pot over medium-high heat. Add the oil, onion, and garlic. Sauté for 3-5 minutes until soft. Stir in the cumin, oregano and salt. Sauté for another 2 minutes. Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered. Add the vinegar and simmer another 3-5 minutes. Use and immersion blender to puree the soup until smooth. Preheat the oven to 400 degrees F. Spread the pepitas and onions on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes. Serve the soup warm, with sprinkled pepitas on top.

Recipe adapted from <>.



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