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Creamy Pumpkin Soup [Vegan]
A creamy broth free fall inspired soup with homemade nutmeg croutons
Ingredients You Need for Creamy Pumpkin Soup [Vegan]
How to Prepare Creamy Pumpkin Soup [Vegan]
To Make the Soup:
- In a medium sized sauce pan combine the pumpkin, and coconut milk over medium heat. Whisk until smooth.
- Add in your water, and continue to stir.
- Now mix in your spices, and maple syrup.
- Toss in your cinnamon sticks, and bay leaves.
- Bring to a low simmer, and heat for 15 minutes.
- Remove the cinnamon sticks, and bay leaves before serving.
To Make the Croutons:
- Pre-Heat your oven to 375 Degree F.
- Slice your GF bread into small crouton sized squares.
- Line a baking sheet with parchment paper.
- In a mixing bowl combine your coconut oil, and ground cinnamon and nutmeg. Toss the bread pieces until coated.
- Bake for 10 minutes, flipping half way through.
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Sounds delicious, but I\’m a bit confused….unless a mastodontical earthquake has changed the geography of Bhutan, India, China and Nepal, the Himalayas are a MOUNTAN RANGE and are nowhere near the sea…?????!!!!! So, Himalayan sea salt does NOT make sense…..