That warm soup being served on a winter’s night, something sweet to dip some nice warm toasted bread into.
Well look no further. I have the recipe for you!!😍
- 3 tbsp olive oil
- 50ml heavy whipping cream or coconut cream
- 2 tbsp salt
- 2 tbsp pumpkin pie spice
- 4 cups or 32 ounces of vegetable broth
- 1 29 ounce can of pure pumkin
- 1/2 table spoon off nut meg
Heat olive oil in a sourcepan over high heat add onions cook onions threw till golden .
Add 4 cups of vegetable broth,pure pumpkin,pumkin spice,salt, nut meg and cream cook for around 5 minutes till soup simmers
Ladle the soup into bowls and enjoy!
The rest off the soup can be stored for up to 3 days 😋
wellbeing 