Deep golden pumpkin puree simmers with sautéed onion and garlic, then gets warmed through with ginger, cinnamon, nutmeg, and a touch of cayenne for gentle heat. A long simmer in savory broth lets those spices bloom before everything gets blitzed silky-smooth with an immersion blender right in the pot. A hint of maple syrup rounds out the pumpkin's natural sweetness without tipping the bowl into dessert territory. Ladle it up and finish with a scatter of pepitas and fresh chives for crunch and color against that deep orange base. It's a cozy, veggie-forward bowl that fits neatly into a Paleo lineup, whether you're serving it as a starter or making a full meal of it. Best of all, the whole thing comes together in one pot, so cleanup is as easy as the cooking.
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Melt the butter in a large pot or Dutch oven over medium heat until foamy. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
Add the garlic, ground ginger, cinnamon, nutmeg, and cayenne (if using) and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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