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Spicy Pumpkin Soup

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1 Tb. oil

1 large onion, peeled and chopped

5 cloves garlic, peeled and chopped

1 jalapeno, seeded and chopped

1 ½ Tb. ground cumin

1 ½ Tb. dried oregano

1 ½ tsp. salt

8 cups vegetable stock

29 oz. can pure pumpkin puree

15 oz. can white beans, drained

2 Tb. red wine vinegar

2 Tb. honey

For the Toasted Pepita Topping:

½ cup pepitas (pumpkin seeds)

1 cup french fried onions




1. Place a large sauce pot over medium-high heat. Add the oil, onion, garlic and jalapenos. Sauté for 3-5 minutes until soft. Stir in the cumin, oregano and salt and continue to sauté another 2 minutes.

2. Add the stock, pumpkin puree and beans to the pot. Simmer for 20 minutes, uncovered.

3. Add the vinegar and honey and simmer another 3-5 minutes.

4. *Use an immersion blender to puree the soup until smooth.

5. Preheat the oven to 400 degrees F. Spread the pepitas and onions out on a baking sheet. Sprinkle with a dash or two of cayenne pepper and a little salt. Toast for 3-4 minutes.

6. Serve the soup warm, sprinkled with toasted pepitas and onions

*You can also use a regular blender, but be careful! Open the vent in the lid and place a towel over it to protect from hot splashing liquid.

Yield: 8 servings Prep Time: 20 minutes Cook Time: 30 minutes

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