Vegan Butternut Pumpkin Soup DF GF

Need to warm up on a chilly fall or winter day? This soup hits the spot every time! Mix it up by changing spices each time you make it or added sautéed peppers at the end.

2 cups fresh pumpkin or one 15 oz can pumpkin
2 cup butternut squash fresh or 10-16 oz bag frozen
1 small to medium onion cut in half
2 tablespoon preferred oil
1 cup vegetable broth or water
1/4 teaspoon cinnamon
1-2 teaspoon salt
1/2 teaspoon garlic
1 fresh clove garlic optional1 tablespoon honey optional
2 teaspoon curry optional
1 reaspoon fresh rosemary

If you like everything spicy like me, try adding 2 jalapeños (no seeds) and a few dashes of hot sauce! So good!

Add all the ingredients to blender, blend well then heat up in a pan on medium heat until simmering. Serves 4.

Published by Temple Maintenance Health Coach

I am a certified health coach and health enthusiast! I have been studying nutrition for almost 2 whole decades. I love to create healthy plant based dishes and experiment with new recipes!!

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