This pumpkin spice soup is filled with Fall flavor and is super easy to make. It’s also gluten-free, dairy-free, soy-free, sugar-free, nut-free, and 100% delicious!
Ingredients (all organic/biodynamic)
- 1 medium red onion, chopped
- 2 cloves garlic, minced
- 4 c. vegetable broth (homemade or gluten-free)
- 2 c. pumpkin puree (canned or homemade)
- 1 tsp. pumpkin pie spice (or make your own blend using Ceylon cinnamon (1 tsp.), ground nutmeg (1/4 tsp), ground ginger 1/4 tsp.), and ground clove (1/8 tsp.), mix well, and use 1 teaspoonful).
- Celtic Sea Salt® and pepper to taste
Instructions
- Sauté the onion and garlic in a bit of vegetable broth until translucent.
- Add the pumpkin puree, remaining vegetable broth, and pumpkin pie spice and stir well to blend.
- Bring to a boil, then lower heat and simmer for 15-20 minutes.
- Remove from heat and blend until smooth, using an immersion blender (or stand blender if preferred).
- Season with salt and pepper and serve hot.
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