SIMPLE PUMPKIN SOUP
This simple pumpkin soup recipe is a quick and easy way to get your pumpkin fix with no hassle.
- Total Time: 20 minutes
Ingredients
2 cups Organic Vegetable Broth (low sodium, divided)
1/2 cup Unsweetened Almond Milk or other plant based milk
1 tsp Ginger (ground)
1 tsp Sage (ground)
1 1/2 T. Date Syrup
1/4 tsp. Black Pepper (ground)
Instructions
- In a stock pot, heat 2 T. veggie broth over medium heat.
- Whisk in pureed pumpkin & remaining veggie broth.
- Slowly, whisk in remaining ingredients one at a time until thoroughly combined.
- Simmer for 10 minutes. Stir occasionally.
- Divide the pumpkin soup into bowls. Add your favorite toppings. Enjoy!
Notes
LEFTOVERS
Refrigerate in an airtight container for up to four days. Freeze up to 6 months in an air-tight container. If storing in mason jars, use wide-mouth jars and leave at least 1 inch of space at the top to allow the fluid to expand.
TOPPINGS
* Pumpkin seeds * Dried cranberries * Chopped parsley * Plant based parmesan * Nutritional yeast * Kale chips
ADD A FUN TWIST
Make a fun spider web or snow flake version of the soup by putting a little coconut milk in a squeeze bottle (or using a baggie with the tip cut off) and drawing a spiral in the bowl. Using toothpick, draw straight lines from the center of the spiral to the outer edge of the bowl. To make the spider, cut a black olive in half for the body and cut small slices for the legs. Leave the “spider” out for a snow flake version.
Nutrition
- Serving Size: 4
- Calories: 80
- Sugar: 12g
- Sodium: 92mg
- Fat: 1g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0g
Find it online: https://nutritiouslysimple.com/simple-pumpkin-soup/