Creamy Acorn Pumpkin Soup
After our trip to Michigan this weekend, we remembered how chilly it is for a lot of the country right now (sometimes you forget when you live in LA and every day is virtually the same). With days shortening, temperatures dropping and appetites growing, we decided to whip up a batch of warm, tasty soup for these cold fall days. If you’ve already dug out your winter jacket and you’re still feeling a bit chilly, try our Creamy Acorn Pumpkin Soup — it will warm you right up!
Creamy Acorn Pumpkin Soup
- 3 cups of acorn squash (approximately 1 small acorn squash), cooked
- 1 12 oz bag of cauliflower, steamed
- 1 cup of pure pumpkin (we used Libby’s)
- 2 cups unsweetened almond milk
- 1/4 cup nutritional yeast (we used Bragg’s)
- 1 tsp garlic powder
- salt and pepper to taste
Place all ingredients in a food processor or high powered blender and blend until smooth. Serve warm and enjoy!
