Spicy Pumpkin Soup
Author: Danielle Joy
Prep time: 5 mins
Cook time: 1 hour
Total time: 1 hour 5 mins
  • 1½ cups of cooked pumpkin (canned or fresh)
  • 3 cups of vegetable broth
  • 1 medium-large carrot, diced
  • 1 white onion, diced
  • 1 teaspoon red pepper flakes (optional; omit if you can't tolerate spicy food)
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon paprika
  • ¼ teaspoon ginger
  • 2 cloves garlic, minced
  • Coconut oil*
  • Salt and pepper, to taste
  1. In a large stock pot, sauté onion and garlic in a little oil about 3-4 minutes.
  2. Add in the carrots and sauté for another 5 minutes or so. Add pumpkin puree, spices, and vegetable broth; stir to mix.
  3. Cover and simmer on medium heat for about 20-30 minutes, until carrots are completely cooked through.
  4. Use an immersion blender (or transfer to a regular one AFTER SOUP HAS COOLED DOWN COMPLETELY) and puree the soup. Season with salt and pepper and serve.
* You can use olive oil, but coconut oil is better.
Recipe by Your process has a purpose. at https://daniellejoy.org/spicy-pumpkin-soup/