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| Ally's Vegan Pumpkin Soup |
"This short and clean vegan pumpkin soup made with vanilla almond milk, canned pumpkin puree, and pumpkin pie spice is a top notch weeknight recipe."
Ingredients :
- four cups unsweetened vanilla-flavored almond milk, or as needed
- 1 (15 ounce) can pumpkin puree
- 2 tablespoons maple syrup, or to taste
- 3 teaspoons crimson pepper powder
- 1 teaspoon pumpkin pie spice
- 2 pinches sea salt, or extra to taste
Instructions :
| Prep : 5M | Cook : 4M | Ready in : 15M |
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- Combine almond milk, pumpkin puree, maple syrup, red pepper powder, pumpkin pie spice, and salt collectively in a saucepan. Cook and stir over medium heat until easy and hot, 10 to 15 minutes.
Notes :
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