Crisp autumn air

The smell of the earth changing

Anticipating the first frost

Enveloped in the warmth

of a respite in a bowl


Pumpkin soup spiced with cayenne for a kick and topped with candied pecans for flair.

Soup Base

2 Tbsp vegan butter

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. Unsweetened Vanilla Milkadamia Milk

¼ c. Unsweetened Vanilla Milkadamia Creamer

2 Tbsp maple syrup

1 Tbsp brown sugar

 

Candied Pecans

1 Tbsp Vegan Butter

1/4 cup brown sugar

1/2 cup pecans

1/2 tsp salt

pinch cayenne pepper

pinch cinnamon  

Directions

Soup:

Saute shallots and garlic in butter over medium heat. Add pumpkin puree and stir. Add in Milkadamia milk and cream and blend to smooth. Add in spices, syrup and brown sugar. While soup is simmering make candied pecans.

 

Candied Pecans

Melt vegan butter, add sugar through cinnamon. Stir until combined and pecans and coat. Cool. Pour soup into bowls and top with pecans.

 

Serving size: 6

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