Easy Homemade Pumpkin Soup

Easy Homemade Pumpkin Soup


2 Tablespoons Clearly Organic Olive Oil

1 large yellow onion, chopped

2 cloves garlic, minced

1 (15 oz) can pumpkin purée

1/2 teaspoon Clearly Organic Thyme Leaves

1/2 teaspoon Clearly Organic Ground Cumin

1/4 teaspoon Clearly Organic Ground Ginger

1/4 teaspoon Clearly Organic Ground Pepper

2 1/2 cups Clearly Organic Vegetable Broth

2 Tablespoons Clearly Organic Maple Syrup

3 Tablespoons heavy cream

2 Tablespoons pumpkin seeds


In a medium-size saucepan heat olive oil, onions, and garlic over medium-low heat until fragrant and translucent, about 5 to 8 minutes. Add the pumpkin purée, thyme, cumin, ginger, and ground pepper. Heat over medium heat stirring occasionally for about 5 minutes. Add vegetable broth and cook, stirring constantly, for 5 additional minutes. Remove pot from heat and stir in maple syrup and heavy cream. Using an immersion blender purée soup until it reaches your desired consistency. If you don’t have an immersion blender let the soup cool for 10 minutes then transfer contents to a food processor or blender. After the soup is puréed only heat contents on low heat, so it doesn’t boil. The cream separates if the liquid gets too hot. Serve the soup warm with pumpkin seeds sprinkled on top.

Recipe from Clearly Brand

Pumpkin Spice Baked Oatmeal

Pumpkin Spice Baked Oatmeal

Choose Pumpkins for Vitamin A, Antioxidants and potassium


3 cups Old Fashioned Oats

1/3 cup Clearly Brown Sugar

2 teaspoons baking powder

1 teaspoon salt

1 1/2 teaspoons Clearly Cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon all spice

1/2 cup Clearly Raisins

3 eggs

1/2 cup pumpkin purée

1/4 cup Clearly Olive Oil

1 1/2 cups Clearly Milk (or almond milk)

1 teaspoon Clearly Vanilla


Preheat oven to 350 degrees. Coat an 8×8 baking dish with Clearly cooking spray then set aside. Add all the dry ingredients to a mixing bowl then gently toss to combine. Add eggs, pumpkin, olive oil, milk and vanilla. Stir to evenly distribute contents. Add oatmeal mixture to the greased baking dish and bake in preheated oven for 40 to 45 minutes or until knife inserted in the middle comes out clean. Let cool for 10 minutes and serve. This baked oatmeal goes great topped with a little vanilla yogurt.