milkadamia Fall Into Pumpkin Soup

Servings: 6
Time: 15-20 minutes

LET’S DO THIS!

Ingredients:

  • Soup Base:
    • 2 tbsp vegan butter (milkadamia butta bing butta bloom)
    • 2 tbsp shallots, minced
    • 1 clove garlic, minced
    • ½ tsp cinnamon
    • ¼ tsp pepper
    • ¼ tsp nutmeg
    • ¼ tsp cayenne
    • 1 can Pumpkin puree, 15 oz
    • 3 c. milkadamia Unsweetened Vanilla
    • ¼ c. milkadamia Unsweetened Vanilla Creamer
    • 2 tbsp maple syrup
    • 1 tbsp brown sugar
  • Candied Pecans
    • 1 tbsp vegan butter (milkadamia butta bing butta bloom)
    • 1/4 cup brown sugar
    • 1/2 cup pecans
    • 1/2 tsp salt
    • pinch cayenne pepper
    • pinch cinnamon

Directions:

SOUP:

  1. Saute shallots and garlic in butter over medium heat
  2. Add pumpkin puree and stir
  3. Add in milkadamia milk and cream and blend to smooth
  4. Add in spices, syrup and brown sugar; while the soup is simmering make candied pecans.
CANDIED PECANS:
  1. Melt butter, add sugar through cinnamon
  2. Stir until combined and pecans and coat
  3. Cool
Pour soup into bowls and top with pecans.