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milkadamia Fall Into Pumpkin Soup

Servings: 6
Time: 15-20 minutes
V
Ve
GF
Gf

INGREDIENTS

Soup Base:

  • 2 Tbsp milkadamia Buttery Spread
  • 2 Tbsp shallots, minced
  • 1 clove garlic, minced
  • 1 15 oz can pumpkin puree
  • 3 cups milkadamia Unsweetened Vanilla
  • 1/4 cup milkadamia Unsweetened Vanilla Creamer
  • 1/2 tsp cinnamon
  • 1/4 tsp pepper
  • 1/4 tsp nutmeg
  • 1/4 tsp cayenne
  • 2 Tbsp maple syrup
  • 1 Tbsp brown sugar

Candied Pecans:

  • 1 Tbsp milkadamia Buttery Spread
  • 1/4 cup brown sugar
  • 1/2 cup pecans
  • 1/2 tsp salt
  • pinch cayenne pepper
  • pinch cinnamon

 

INSTRUCTIONS

Soup:

  1. Sauté shallots and garlic in Buttery Spread over medium heat.
  2. Add pumpkin puree and stir.
  3. Add in milkadamia milk and cream and blend to smooth.
  4. Add the rest of the ingredients and bring the soup to a simmer.

Candied Pecans:

  1. Melt Buttery Spread add all ingredients.
  2. Stir until combined and pecans are coated.
  3. Cool.

Pour soup into bowls and top with pecans.

 


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