Pumpkin Soup

pumpkin soup


creamy pumpkin soup topped with crunchy pumpkin seeds serves 2.

INGREDIENTS

  • PLANT-BASED OIL: 2 tbsps, we love avocado and EVOO!
  • FRESH SAGE LEAVES: 8
  • MEDIUM ONION: 1, diced
  • GARLIC: 2 cloves, minced
  • PUMPKIN/SQUASH: your choice! 5 cups, peeled, de-seeded, & diced
  • BRAEBURN/GRANNY SMITH APPLE: 1 (medium), peeled, cored, & diced
  • VEGGIE BROTH/WATER: 4 cups
  • SPICES: allspice and/or cinnamon, 1 tsp
  • FRESH THYME: 1-2 sprigs
  • Spero Sunflower™ Cream Cheese: 1 tub, The Original :D
  • WATER: to thin, as needed
  • SEASONING: salt & pepp, to taste

DO ITTT

  1. HEAT oil in a big saucepan over medium heat. 
  2. ADD sage leaves & fry for a few seconds, then remove with a slotted spoon & set aside
  3. ADD onions to the saucepan & sauté until softened (2-3 min.) 
  4. STIR in garlic, pumpkin, & apple & cook for a couple of minutes, stirring frequently.
  5. ADD spices, thyme, & broth. season to taste! 
  6. BRING soup to a boil over high heat, then reduce to medium-low & cover partially w/ a lid. 
  7. COOK until the pumpkin is nice & tender, approx. 15 min.  
  8. ADD Spero Sunflower™ Cream Cheese (all but 2 tbsp!) to the soup. 
  9. TRANSFER to a blender & puree to desired consistency. *add broth or water if too thick. 
  10. RETURN soup to the saucepan & reheat. Taste-test & season as you like!
  11. WHISK leftover Spero Sunflower™ Cream Cheese w/ water (add little by little!) until thick & creamy.
  12. LADLE soup into bowls & garnish w/ a swirl of the creamy mixture.
  13. TOP w/ pumpkin seeds, thyme, & sage leaves. 
  14. INDULGE in your new face cozy, creamy, dreamy pumpkin soup!

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