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