Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
In a large dutch oven or stock pot, preheat the olive oil, then add the onion and sautee until translucent.
Add 2 cups chicken stock, pumpkin puree, sage, salt, pepper, chili powder, lemon juice, and garlic. Stir to combine, then reduce heat and simmer for 10-15 minutes until the flavors combine and mellow a little bit.
Carefully transfer the soup into a high speed blender and puree until completely smooth (make sure there are no pieces of sage leaf left!), adding an additional 1/2 - 1 cup stock as needed to keep the blender moving and thin the soup to your preference. Don't overload your blender; you may need to do this in a few batches.
Taste and adjust seasonings to your preference before serving.
Store leftovers, cooled completely, in an airtight container in the refrigerator for up to a week, or in the freezer for up to three months.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.