Ingredients
- 6 cups vegetable stock
- 1 1/2 tsp salt
- 4 cups pumpkin puree
- 1 cup chopped onion
- 2 Tbsp BBF Avocado Oil
- 1/2 tsp chopped fresh thyme
- 1 clove garlic, minced
- 1/2 cup plant based milk
- 5 whole black peppercorns
- 1 tsp chopped fresh parsley
Directions
- 1.Sauté and Simmer In a stock pot, heat avocado oil over medium heat. Add chopped onion and sauté until translucent. Add vegetable stock, salt, pumpkin, thyme, garlic, and peppercorns. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes.
- 2.Blend Carefully puree the soup in small batches (about 1 cup at a time) using a blender or food processor. Blend until smooth.
- 3.Simmer Again Return the blended soup to the pot and bring to a gentle boil. Reduce heat and simmer uncovered for another 30 minutes. Stir in plant-based milk until creamy and well combined.
- 4.To Serve: Ladle into bowls and garnish with fresh parsley. Serve hot.
- 5.Enjoy your Pumpkin Soup!
