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
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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.
