- 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
- 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 <http://www.aspicyperspective.com/spicy-pumpkin-soup-recipe/>.