Ingredients
Scale
- 2 tbs olive oil
- 1 can of pumpkin puree (15 oz)
- 1 sweet onion, diced
- 4 cloves of garlic, minced
- 1 roasted red pepper, jarred or charred in oven
- 1/3 cup of almond butter
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp red pepper flakes
- 1 tsp paprika
- 1/2 tsp turmeric
- 2 cups of vegetable stock (add more if you want a thinner soup)
Instructions
- In a dutch oven or large sauce pan, heat oil on medium heat
- Add onion and garlic and allow to soften, stirring frequently (about 5-7 minutes)
- Mix in the spices with the onion and garlic
- Add in pumpkin and almond butter and roasted red pepper
- Pour in vegetable stock
- Partially cover and allow to simmer on medium low heat for 15 minutes
- Using an immersion blender (or in batches with high speed blender), bled soup until smooth.
- Serve!
- Prep Time: 15 mins
- Cook Time: 20 mins