1/2 tbsp of olive oil
1/4 chopped onion
1 tablespoons almond flour (optional)
1 cup of vegetable broth
1 jar of organic pumpkin puree or make your own
1/4 cup of applesauce (unsweetened)
Dash of nutmeg
Pinch of cinnamon
1/2 cup of coconut milk
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1. Heat the olive oil into a medium sized sauce pan and allow the onions to cook until soft.
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2. Add the almond flour if using and stir until thoroughly mixed in.
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3. Add in the pumpkin, applesauce, vegetable broth, nutmeg, and cinnamon and bring to boil.
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4. Reduce the heat to a low temperature and allow it to simmer for around 20 minutes.
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5. Add in the coconut milk then simmer for 10 minutes, stirring occasionally throughout.
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6. Garnish with mixed seeds.
CategoryLunch, SoupCuisineKetogenic-Vegan
Ingredients
1/2 tbsp of olive oil
1/4 chopped onion
1 tablespoons almond flour (optional)
1 cup of vegetable broth
1 jar of organic pumpkin puree or make your own
1/4 cup of applesauce (unsweetened)
Dash of nutmeg
Pinch of cinnamon
1/2 cup of coconut milk