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