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Pumpkin Soup (Dairy Free, Cream-Free)

Print Recipe
Course Soup
Cuisine American
Servings 2 serving
Calories 105 kcal

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."
Keyword pumpkin soup, soothing, soup