Cinnamon Chipotle Pumpkin Soup

I think we’ve officially reached fall-time here by the beach. I mean, the temperature hasn’t risen over 80 degrees in at least 2 weeks. Oh, autumn in Orange County.

Here’s an idea:

This recipe will definitely help you contribute to your awesome day. Why? Well, for starters, it’s obscenely simple. Like… a caveman could do it. Plus, you can get all kinds of awesome things done today and not even worry about dinner until a half an hour before. Other awesome reasons include, It’s healthy and delicious, it’s fall-inspired (pumpkin for the win!), and everyone will love it.

Cinnamon Chipotle Pumpkin Soup

1 15 oz. canned pumpkin
3 1/2 c. vegetable or chicken stock
1 onion, diced
3 cloves garlic, minced
1 Tbsp. chipotle chili in adobo sauce (make sure there’s no gluten in the ingredients!)
1 Tbsp. coconut oil
1 tsp. cinnamon
1/2 tsp. cumin
1/4 tsp. nutmeg
salt and pepper to taste

1. In a pot over medium heat, add oil, garlic, and onion. Saute for a minute or two.
2. Add spices and stir.
3. Add chili, pumpkin, and broth. Simmer for about 20 mins.
4. Puree soup in a blender or with an immersion blender (the best!)
5. Serve with chicken or avocado as a garnish.