Gluten Free & Vegan Pumpkin Soup Recipe

Stay nice and warm during this winter with a nice hot bowl of pumpkin soup perfectly paired with a gluten free multigrain bread.

 

INGREDIENTS

  • 1 1/2 cup pumpkin puree

  • 1 cup unsweetened almond milk
  • 2 cups water
  • 6 cloves of garlic, minced
  • 1 cup diced onion
  • 1/2 cup chopped spring onions
  • microgreens for garnishing
  • toasted pumpkin seeds for garnishing
  • 1/2 cup chopped spring onions
  • toasted gluten free and baked Multi Grain Bread Mix

 

DIRECTIONS

  1. Combine pumpkin puree, almond milk, water, onions, garlic, and spring onions in a large pot and bring to a boil.
  2. Lower heat and let simmer for 30 minutes.
  3. Allow ingredients to cool and transfer everything to an electric blender.
  4. Process ingredients in the blender until you a get a smooth consistent soup.
  5. Add salt and pepper to taste.
  6. Pour soup bank into the pot and reheat.
  7. Top with microgreens and toasted pumpkin seeds.
  8. Serve with gluten free multi grain bread.

 

 

inspired by dishbydish.net/gluten-free-vegan-pumpkin-soup/

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