I LOVE to serve this hearty, comforting soup with some roasted or grilled chicken. Yum!

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Pumpkin Soup Recipe

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Course: Side Dish, Soup/Chili

Keyword: Holiday

Diet: Dairy Free, Vegan, Vegetarian

membership: Yes

Protein Source: Plant Based

Servings: 4 servings per recipe - 1 c. per serving

Calories: 111kcal

What You Need

• 15 oz. can pumpkin puree
• 1 c. vegetable or chicken stock
• 1 c. unsweetened almond milk
• 2 T. unsweetened applesauce
• 1 T. TLC Harvest Pumpkin Spice Seasoning
• ½ T. brown sugar
• ½ t. thyme
• ½ t. onion powder
• ½ t. salt
• ⅛ t. black pepper

How to Make It

• In a medium pot over medium heat, toast all the herbs and spices until fragrant.
• Whisk the stock into the spices and let simmer for 2 minutes.
• Slowly whisk in the milk and the applesauce while continually stirring and add in the puree 1 spoonful at a time.
• Whisk until well combined and simmer over medium low heat for 1 hour.
• Top with toasted pumpkin seeds and fresh thyme.

Nutrition

Serving: 1g | Calories: 111kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g

Tiny Little Chef Seasonings Used or Reccomended (click to purchase and use code BLOG for 15% off)

• Harvest Pumpkin Spice Seasoning

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