Cream of Pumpkin Soup | Sharon's Kitchen
Creamy vegan pumpkin soup with cinnamon and nutmeg, perfect for a warm, comforting meal. Enjoy with toasted bread.
Ingredients
- 600ml Soup stock
- 1 kg Pumpkin (diced)
- 2 sticks of celery (diced)
- 10g of butter (substitute with olive oil for vegans)
- 10g of flour
- Milk or cream (optional)
- Pinch of ground Cinnamon
- Pinch of ground Nutmeg
- Salt and Pepper
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