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Vegan Pumpkin Soup {Gluten-Free}

Vicky Berman
  • 30 minutes
  • Serves 1

INGREDIENTS

1 tbsp

olive oil

1/2

onion (diced (about 1 cup))

1/2

pumpkin (peeled and diced (about 8 cups))

4 cloves

garlic (minced)

1 tbsp

fresh rosemary (diced)

4 cups

vegetable broth

1 cup

coconut milk

For garnish: 1/4 cup toasted sliced almonds