MACROS: 100 calories | 12 carbs, 2.5 fats, 9 protein
INGREDIENTS (8 servings)
📍 30oz can pumpkin puree
📍 4 cups vegetable broth
📍 1 tbsp olive oil
📍 1 onion, chopped
📍 2 cups almond milk
📍 5 scoops Clearly Collagen (optional for protein - omit for vegan)
📍 1 tsp salt + extra to taste
📍 1 tsp cinnamon
📍 1/2 tsp pepper
📍 Balsamic vinegar and parsley to top
STEP 1: In a large pot, sauté your onions in the olive oil. Once caramelized, add pumpkin and vegetable broth and mix well.
STEP 2: Transfer to blender or turn off heat and use emulsifier to blend well for 1-2 minutes until smooth. Blend in collagen at this point. Return to pot if applicable and turn heat back on.
STEP 3: Add almond milk, salt, cinnamon, and pepper to pot and mix well. Serve with a tsp balsamic vinegar and a pinch of parsley on top, maybe some Greek yogurt on there, and you're all set!
That's it! Gotta love a good soup: it's easy, filling, hearty, and quick. If you give this a try, be sure to tag @CaffeineandKilos on IG and let us know how you like it! Welcome to November.