Pumpkin Soup with Thai Peanut Drizzle
Calories: 108 Proteins: 3 Carbs: 21 Fats:1 Serves:8
Ingredients:
-
- 6 cups vegetable stock
-
- 1 ½ teaspoons salt
-
- 4 cups pumpkin puree
-
- 1 cup chopped onion
-
- 2 Tbsp 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
-
- Thai Peanut VinaigretteView Product
Directions:
Step 1 In a stockpot 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 and a drizzle of Plant Junkie Thai Peanut Dressing.
