![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLZl3YPs4DqtDFD9n6OgZ4V8o08Q9yEvuTvDHs5zBQo848Rpj_T2RgQJMju57U732_7kPv_BQj1_1XhYtcSrF0bdPzvA5t3TKe6Y_yZwKr06dGucJhANEXrjsW3ikV1NAkPnNQ1XeQ0_5x/s1600/pumpkin-soup-su-1110255-l.jpg)
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 Sweet Onion (chopped)
- 2 Garlic cloves (chopped)
- 1 tsp. Pumpkin Pie Spice
- 1 tsp. Cumin
- 1 tsp. Onion Powder
- 1 tsp. Garlic Powder
- 1 tsp. Sea Salt
- Dash of Cayenne Pepper
Directions:
- In a large stock pot, sautee Onions & Garlic until softened
- Add Veggie Broth & Seasonings (except Cayenne), bring to a boil
- Reduce to simmer
- Stir in Pumpkin
- Using a hand blender, puree the soup
- Stir in Milk
- Cook on low heat until heated through
- Garnish with Cayenne
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