Pumpkin Cauliflower Soup

Servings: Servings: 4

• 1 c. milkadamia Unsweetened
• 1 Tbsp. milkadamia macadamia oil oil
• 1 yellow onion peeled and diced
• 4 large carrots peeled and chopped
• 1 head of cauliflower chopped
• ¾ cup unsweetened pumpkin puree
• 1 32 oz carton of veggie broth (4 c.)
• ½ tsp. pepper
• 1 ½ tsp. salt
• Fresh sage for garnishing
• Pumpkin seeds for garnishing
• Coconut cream for garnishing

1. In a soup pot, sauté onion in olive oil until translucent.
2. Add the carrots, cauliflower and veggie broth. Bring to a boil then reduce heat to
medium and cook for 20 minutes.
3. Next, blend the soup in your blender or use an immersion blender. Blend until smooth.
If you used a regular blender, pour the soup back into the pot.
4. Stir in the pumpkin puree and macadamia Unsweetened
5. Add in the salt and pepper. Heat for another 5 minutes until heated all the way through.
6. Serve and garnish with pumpkin seeds, fresh sage and coconut cream.
7. Enjoy!

Creamy Mint Macadamia Spinach Soup

Vegan Cream of Mushroom Soup

Vegan Potato Soup