Pumpkin Soup (Dairy Free, Cream-Free)
Ingredients
- 1 cup steamed pumpkin (cubed)
- 1/2 cup chopped carrots
- 1/2 cup chopped onion
- 2 cloves garlic (roasted or sautéed)
- 1 tsp grated fresh ginger
- 1 cup vegetable broth
- 1/4 cup unsweetened almond milk
- 1 tsp olive oil
- Salt, black pepper, and chili flakes to taste
Instructions
- In a pot, heat olive oil over medium heat. Sauté onion, garlic, and ginger until fragrant.
- Add chopped carrots and pumpkin. Stir for 2-3 minutes.
- Pour in vegetable broth. Simmer for 10-15 minutes, or until vegetable are soft.
- Turn off the heat. Add ground flaxseed.
- Use a blender or immersion blender to blend until smooth.
- Stir in almond milk. Reheat gently (do not boil).
- Season with salt, pepper, and chili flakes as desired. Serve warm
Notes
"With every spoonful, I welcome warmth and nourishment into my sacred body. This soup is light and tasty."
