NeoCell Pumpkin Soup
  • 2 tablespoons extra-virgin olive oil
  • 1 small onion (chopped)
  • 2 garlic cloves (minced)
  • 1 small can mild green chilies (rinsed and chopped)
  • 2 teaspoons brown sugar
  • 1 teaspoon ground cumin
  • ½ teaspoon kosher or fine sea salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon red chili flakes, optional
  • 1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
  • 2 cups gluten-free chicken or vegetable stock
  • 1 (14-ounce) can coconut milk
  • 4 tablespoons Neocell Super Collagen Powder
  • ½ cup roasted, salted pumpkin seeds

NeoCell Pumpkin Soup

Recipe by Carol Kicinski | NeoCell
  • Serves: 4 people

Hearty and savory, this NeoCell Pumpkin Soup is a comforting delight any time of the year. Blended with NeoCell Super Collagen Powder, the soup provides essential nutrients to help nourish skin and improve circulation.

  1. In a large sauce pan, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes. Add the garlic and chopped chilies. Sauté for 2 minutes. Add the brown sugar, cumin, salt, pepper, and red chili flakes. Sauté for another minute and then add the pumpkin, chicken or vegetable stock, coconut milk, and Neocell Super Collagen Powder. Stir well. Reduce heat and cook until heated through, about 5-10 minutes.
  2. Process the soup in a blender in batches until smooth. (Make sure to remove the center piece from the blender lid and cover the hole with a kitchen towel so the soup does not explode in the blender.)
  3. Garnish the soup with pumpkin seeds and serve.
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