Spicy (+ a little sweet) Pumpkin Soup

We love this Winter soup that balances the perfect amounts of sweet + spice and hope you do, too.


The Recipe

2 tablespoons olive oil

1 onion, peeled and chopped

4 cloves garlic, chopped

1 can pumpkin purée (option for substituting nubeleaf’s Organic Pumpkin Powder)

1 apple, peeled, cored, and roughly chopped (you can also substitute with 3 tablespoons of nubeleaf’s Organic Apple Powder)

6 cups low sodium vegetable broth

5 tablespoons maple syrup 

1 teaspoon salt

1/2 teaspoon ground cumin

1/8 – 1/4 teaspoon cayenne pepper, to taste

1.5 teaspoons chopped fresh thyme, plus more for garnish

1.5 teaspoons chopped fresh sage (or dried if you can’t find fresh)

handful of feta cheese, optional garnish

sprinkling of chia seeds, optional garnish

Pumpkin Soup


  1. Heat olive oil in medium soup pot over medium heat. Add the onion and garlic and cook until softened. Add spices: salt, cumin, cayenne pepper, thyme and sage.

  2. Add the pumpkin, apple, broth, maple syrup. Bring to a boil, then reduce the heat to low and simmer for 20 minutes more.

  3. Remove from heat and use an immersion blender to purée the soup. Serve into bowls and, as an option, garnish with Feta Cheese and Chia Seeds.


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