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Pumpkin Soup with Thai Peanut Drizzle

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

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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 Vinaigrette
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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.

Pumpkin Soup with Thai Peanut Drizzle