I have been going back and revisiting past soup recipes to give them an updated "Veggie" twist to them. You will need this recipe for the next dish that will be posted tomorrow - Enjoy
Ingredients
4 cups of Homemade Veggie stock
2 16 oz cans of pure pumpkin puree
1 cup Almond Milk – unsweetened
2 table spoons molasses
2 table spoons raw honey
2 teaspoons of cinnamon
1 teaspoon ground ginger
1/4 teaspoon of fresh grated nutmeg
1/4 teaspoon ground allspice
1/4 teaspoon cayenne pepper
1/2 cup cilantro, chopped and stems removed
Salt and pepper to taste
Directions
In a large soup pot over medium-high heat place the veggie stock and bring to a boil, reduce heat and whisk in the pumpkin puree, spices, molasses and honey and simmer for about 25 minutes. Now add the Almond Milk, stir and simmer for an additional minute or so, so that the cream has warmed. Remove from heat stir in 1/4 cup of the cilantro, ladle into bowls. Sprinkle bowls with the additional cilantro and serve.