Pumpkin Broccoli Soup
Pumpkin Broccoli Soup is a delicious creamy soup, and perfect if you are vegetarian or vegan. Vegan pumpkin soup can be made in various ways, such as using dairy alternatives like almond or coconut milk. The pumpkin brings a natural creaminess to this really good soup recipe. When looking for good sides for steak give this broccoli soup a try. The Pumpkin Broccoli Soup recipe is one that tastes so good it’s hard to believe how good it is for you.
Cut off the top of the pumpkin. Remove seeds and stringy parts from the inside. Place in oven and bake at 350 degrees until the inside is soft (approximately 20 minutes).
Scoop out cooked pumpkin and place in a dish. Set aside.
In a medium pan sauté onion and garlic in olive oil until tender. Place in a bowl and set aside.
Steam broccoli florets until slightly soft.
In a high powered blender or a Vitamix place cooked pumpkin, onion, garlic, and broccoli. Add in almond or coconut milk, Eatnuts.com Cashews, pumpkin spice, rosemary, and thyme. Completely blend until liquefied.
In a large pot, pour blended mixture and add in vegetable broth, vegetable bouillon, salt, and pepper. Cook on medium heat for 15-20 minutes.
When ready to serve pour soup into bowls. On top of each bowl of soup add toppings and enjoy.
Each bite is creamy and full of flavor. The pumpkin, nondairy milk, and cashews add a creaminess with a velvety texture. The flavor of the thyme and rosemary are perfect with the pumpkin. There is a hint of broccoli flavor that goes perfectly with the pumpkin.Healthy Recipes, Holiday Recipes, Almond Recipes, Halloween Recipes, Thanksgiving Recipes, Pecan Recipes, Fall Recipes, Pumpkin Seed Recipes, Soup Recipes, Winter Recipes