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!
