Pumpkin Soup with Thai Peanut Drizzle
Calories: 108 Proteins: 3 Carbs: 21 Fats: 1 Serves: 8
Ingredients:
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- 6 cups vegetable stock
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- 1 ½ teaspoons salt
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- 4 cups pumpkin puree
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- 1 cup chopped onion
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- 2 Tbsp avocado oil
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- ½ tsp chopped fresh thyme
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- 1 clove garlic, minced
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- ½ cup plant based milk
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- 5 whole black peppercorns
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- 1 tsp chopped fresh parsley
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- 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.
