Pumpkin Soup

Gluten-Free Vegan

Calories: 108 Proteins: 3 Carbs: 21 Fats: 1 Serves: 8


6 cups vegetable stock

1 ½ tsp salt

4 cups pumpkin puree

1 cup chopped onion

2 Tbsp BBF Avocado Oil

½ tsp chopped fresh thyme

1 clove garlic, minced

½ cup plant based milk

5 whole black peppercorns

1 tsp chopped fresh parsley



Step 1
In a stock pot saute onion in avocado oil till translucent. Add in stock, salt, pumpkin, thyme, garlic, and peppercorns. Bring to a boil, reduce heat to low, and simmer for 30 minutes uncovered.
Step 2
Puree the soup in small batches (1 cup at a time) using a food processor or blender.
Step 3
Return to the pan, and bring to a boil again. Reduce heat to low, and simmer for another 30 minutes, uncovered. Stir in plant-based milk. Pour into soup bowls and garnish with fresh parsley.