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Tuesday, October 22, 2013

Hoff's Pumpkin Soup

Hoff's Pumpkin Soup
Serves: 6
meat-free, dairy-free, egg-free, oil-free, gluten-free


Ingredients:
  • 4 cups Veggie Broth
  • 1 cup plain Almond Milk
  • 2 15oz. cans Pumpkin
  • 1/2 cup Cashews
  • 1/2 cup Nutritional Yeast
  • 1 medium Sweet Onion (chopped)
  • 2 Garlic cloves (chopped)
  • 2 tbsp. Braggs
  • 1 tsp. Pumpkin Pie Spice
  • 1 tsp. Paprika
  • 1 tsp. Cumin
  • 1 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 1 tsp. Sea Salt
  • Dash of Cayenne Pepper (optional)

Directions:
  1. In a large stock pot, sautee Onion until softened, add Garlic at the very end to prevent burning
  2. Add Veggie Broth & Seasonings (except Cayenne), bring to a boil
  3. Reduce to simmer
  4. Stir in Pumpkin, Cashews & Yeast
  5. Carefully pour soup into a Vitamix or high speed blender, blend briefly until smooth or use an immersion blender
  6. Return to pot & stir in Milk
  7. Cook on low heat until heated through
  8. Garnish with Cayenne


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