Pumpkin Soup

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Servings: 4 Prep: 15 min Cook: 15 min Low Carb Pescetarian Vegan Vegetarian Freezable Immersion Blender Oven Soup: Hot Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Nutmeg

Ingredients

37 ½ ounces pumpkin puree

4 cups vegetable broth

½ cup pure maple syrup

4 ounces full fat coconut milk

⅛ teaspoon nutmeg, to taste ⚠

2 teaspoons sea salt, to taste

⅛ teaspoon ground black pepper, to taste

Instructions

1. In a pot, add pumpkin puree, broth, and maple syrup until simmering.

2. Mash out the big chunks, then use an immersion blender to puree until perfectly smooth. Add coconut milk and nutmeg, blend, and serve topped with fresh ground pepper.

Per serving incomplete

318

Cal

58g

Carbs

Fat

14g

Protein

Carbs 66%

Fat 17%

Protein 17%