CEREALTHY'S VEGAN PUMPKIN SOUP RECIPE

CEREALTHY'S VEGAN PUMPKIN SOUP RECIPE

Posted by CEREALTHY (ELEANA CASADO) on 26th Nov 2018

After the heat of summer, the coming of cooler days can be a real treat.

Swapping sandals for sturdy vegan leather boots or wellies means we get to hit the trails, kick up the leaves, and make the most of the great outdoors!

Fall is also the perfect season to whip up easy and delicious food.

Cooking is so relaxing and it makes us happy.

For example, you can try this Pumpkin Soup using Spelt Milk.

This soup is super nutritious, warming and comforting and really easy to make! Naturally vegan and dairy-free.

Here's the recipe:

➡Ingredients

1 tablespoon margarine

1 onion, diced

2 cups pureed cooked pumpkin canned or cooked from fresh

2 medium carrots chopped

3 medium stalks celery chopped

1 1/3 cups vegetable broth

3 cups Spelt milk

1/2 teaspoon nutmeg

1/2 teaspoon sugar

Salt, pepper and spices to taste

➡Instructions

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear.

Add remaining ingredients (except spelt milk), stirring to combine.

Cook over medium heat for 10-15 minutes longer.

Remove from heat and let cool for 15 minutes.

Puree soup in blender. Return soup to pot.

Stir in the Spelt Milk and season with additional spices to taste.

Top with toasted pepitas.

And remember….

“Autumn carries more gold in its pocket than all the other seasons.”

Recipe from "The Spruce Eats"

If you liked this post, do not forget to share it in your social networks. Want more? Subscribe!