Channel your flannel in the crisp, colorful and cool - we've got a delicious Garlic Pumpkin Soup recipe to warm you up on even the chilliest fall days.

Ingredients:

• 2 Tbsp Garlic Infused Olive Oil
• 2 medium shallots, thinly sliced
• 3 cups pumpkin, pureed
• 4 cups vegetable broth
• 1 Tbsp thyme, dried and ground
• 1 Tbsp Grind Spice Co Chipotle Salt
  
• 2 tsp Grind Spice Co Devil's Backbone Blend
• our Neapolitan Herb Balsamic Vinegar
• pre-salted and roasted pumpkin seeds or Tuscan Herb Roasted Pepitas
  

Directions:

1. Add Garlic Infused Olive Oil to a large pot on medium high. Add the sliced shallots and sauté until translucent.
2. Add the pumpkin, veggie broth, thyme Chipotle Salt and Devil's Backbone Blend. Stir well, bring to a boil, then simmer for about 10 minutes. Remove from heat and blend mix until smooth with an immersion blender.
   
3. Drizzle Neapolitan Herb Balsamic Vinegar on top, sprinkle the top with pumpkin seeds and enjoy!

Notes: This soup comes out pretty thick. Make this thinner by adding more veggie broth or with a little less kick by using Grind Spice Co Colorado Garlic Pepper instead of Devil's Backbone Blend.