Easy Pumpkin Soup – Lexi’s Clean Kitchen

this Easy Pumpkin Soup It’s a fall lover’s dream come true! It features roasted squash mixed with sautéed onions, garlic, cinnamon, nutmeg and maple syrup, then drizzled with spicy chili garlic oil.This soup is delicious, sweet and deliciousand it’s so easy to make!

Easy Recipe for Chili Garlic Butter Pumpkin Soup

Once October arrives, I’m constantly reminded of why I love fall. The weather is perfect, the leaves are changing color, pumpkin and pumpkin spice are everywhere…I mean, what’s not to love?

This easy pumpkin soup reminds me again why I love fall. It’s creamy, flavorful, smooth, and garnished with just the right amount of chili-garlic oil and toasted pumpkin seeds. This soup is so easy to make and made entirely from scratch, it’s sure to impress any dinner guests you serve.

Plus, it’s paleo-friendly and nutritious! Enjoy this soup at home for a cozy night in, or serve it at any holiday party. It’s a guaranteed hit.

Why is pumpkin soup good for your health?

Because it’s made with all-natural ingredients and real pumpkin!

Thanks to the fresh pumpkin, this pumpkin soup recipe is packed with antioxidants, fiber, and tons of vitamins and minerals. Plus, since we use pumpkin seeds, too, you get healthy, good fats!

Required raw materials

• Oil: Any oil of your choice will do. I recommend olive oil, avocado oil, or coconut oil.
• pumpkin: You’ll need 1 small pumpkin, which yields about 2 1/2 cups cubed.
• Onions and garlic: Onions and garlic are the key to a super flavorful base.
• chicken soup: If you want to keep this soup vegetarian, swap the chicken stock for vegetable stock.
• seasoning: We use cinnamon and nutmeg for a warm sweetness, and salt and pepper to bring out all the flavors. If you want a little spiciness, try a sprinkle of chili powder too!
• Maple sugar: A little maple syrup adds a warm depth of flavor and enhances the delicious sweetness of the cinnamon and nutmeg.
• Chili garlic oil: The homemade chili garlic oil adds the perfect spiciness to offset some of the sweetness. All you need to make it is oil, red pepper, and garlic.

How to Make Pumpkin Soup

This pumpkin soup is so easy to make!

First, check out my post How to Make Pumpkin Puree Get your pumpkin and pumpkin seeds ready for soup!

1. Combine and cook: Heat the oil in a Dutch oven and add the garlic and onion. Saute until fragrant, then add pumpkin chunks, chicken broth, spices and maple syrup. Bring to a boil, then reduce heat to low and cook until squash is tender.
2. mix: Transfer soup to a high-speed blender and blend until smooth. Taste and adjust seasoning as needed.
3. Make chili garlic oil: In a small pot, heat the oil with the garlic and chilli for 5 minutes. Strain, then set aside.
4. Service and enjoyment: Divide the soup into bowls, top with the roasted pumpkin seeds and garlic chili oil, and serve!

What kind of pumpkin is best for soup?

You can use any kind of edible pumpkin you can find in the store! Here are some varieties to look for:

• Sugar Pumpkin
• pumpkin pie
• fairy tale
• white faction
• Lumina
• lakota

If you can’t find pumpkin at the store, you can swap it out for butternut squash or acorn squash.For specific recipes, please see my Butternut Squash Soup recipe.

Can pumpkin peel be eaten in soup?

I don’t recommend it. Part of pumpkin prep involves scooping the flesh out of the skin.I absolutely Do This is recommended.

Pumpkin skin is tough and creates an unpleasant, chewy texture in soups. For the smoothest, creamiest texture, exfoliate first!

Why is my pumpkin soup so watery?

Since we are using fresh pumpkin, there is no huge risk of water content. When using canned pumpkin, it’s common to get a watery pumpkin soup.

If your soup seems too thin, return it to the pot on the stove and simmer until thickened to your liking. Remember, the soup will thicken as it cools, too!

Food recommendations

I highly recommend topping every bowl of soup with roasted pumpkin seeds and chili garlic oil! If you’re looking for other ways to dress up your soup bowl, try topping it with croutons, roasted chickpeasParmesan cheese, and even a sprinkle of cooked crumbled bacon Smoky flavor.

This soup makes an excellent main course, served with a large piece of crusty bread or a slice of garlic bread, but you can also enjoy it as a side dish and a delicious main course! Here are some ideas:

How to store

Leftover pumpkin soup can be stored in an airtight container in the refrigerator for 4-5 days, or in the freezer for up to 3 months.

To enjoy again, if the soup was frozen, thaw it in the refrigerator overnight and reheat on the stove over low heat until warmed through. If the soup is too thick, you may need to thin it slightly with water or stock.

More Pumpkin Recipes to Try

More soup recipes to try

• 1 spoon oil of choice Olives, avocado or coconut
• 1 little pumpkin 2 1/2 cups, cubed
• 1/2 onion slice
• 2 cup chicken soup
• 2 clove garlic minced
• 1/2 teaspoon Salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon Cinnamon
• 1/4 teaspoon nutmeg
• 1 spoon Maple sugar
• Optional: 1/4 teaspoon cayenne pepper

Chili garlic oil:

• 1/4 cup oil of choice
• 2 Red chili dice
• 1 clove garlic broken

• follow These Instructions for roasting pumpkin and pumpkin seeds.
• At your dutch oven Heat oil and sauté garlic and onion for 5 minutes.

• Add pumpkin chunks and mix well.

• Add the chicken stock, just enough to coat the pumpkin, spices and maple syrup.

• Bring to a boil, then reduce heat, cover, and simmer for 10 minutes, until pumpkin is tender.

• transfer to your high speed mixer Blend until smooth.

• Taste and adjust spices as needed (i.e. more salt, pepper).

• In a small pot, heat oil with garlic and chili pepper. Cook for 5 minutes, stirring frequently. Strain and set aside.

• Garnish the soup with toasted pumpkin seeds and optional garlic chili oil!

Serve: 1bowlCalories: 80kilocaloriescarbohydrate: 11.6Gprotein: 1.5Gfat: 4GSaturated fat: 0.7Gsodium: Chapter 675milligramsfiber: 1Gsugar: 5.2G