Spiced Pumpkin Soup

Makes 4 servings
Ready in 20 minutes


1 Tbsp. olive oil
1 onion, diced
2 cloves garlic, minced
1 can (15 oz.) pumpkin puree
2 cups vegetable stock
1 Tbsp. Little’s Cuisine Original Chili Seasoning Mix
1/4 cup heavy cream or coconut milk


1. In a large soup pot or Dutch oven, add oil, onion, garlic, Original Chili Seasoning Mix and sauté for about 5 minutes. Stir in pumpkin and then add stock, bring to a simmer. If the soup is too thick, add more vegetable stock as needed until desired consistency is reached.

2. In small batches (1 cup) transfer the soup to a blender and process until smooth. Return the soup to the pot and add cream, salt and pepper to taste and cook until warmed through.

3. Serve with toasted pumpkin seeds and chopped cilantro.