Ingredients

  • 2 Tablespoons Vegan Butter
  • 2 Tablespoons Shallots, minced
  • 1 Clove Garlic, minced
  • 1/2 teaspoon Cinnamon
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Nutmeg
  • 1/4 teaspoon Cayenne Pepper
  • 1 Can Pumpkin Puree, 15 oz.
  • 3 Cups Unsweetened Vanilla Milkadamia Milk
  • 1/4 Cup Unsweetened Vanilla Milkadamia Creamer
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Brown Sugar Candied Pecans
  • 1 Tablespoon Vegan Butter
  • 1/4 Cup Brown Sugar
  • 1/2 Cup Pecans
  • 1/2 teaspoon Salt
  • Pinch Cayenne Pepper
  • Pinch Cinnamon

Proudly Partnered With

Instructions

Soup Base

1. Sautee shallots and garlic in butter over medium heat.

2. Add pumpkin puree and stir.

3. Add in Milkadamia milk and cream and blend to smooth.

4. Add in spices, syrup and brown sugar.

5. While soup is simmering make candied pecans. Candied Pecans

6. Melt vegan butter.

7. Add brown sugar, salt, cayenne pepper, cinnamon.

8. Stir until combined.

9. Add pecans and coat