Decadently rich pumpkin hazelnut soup, completely dairy-free and plant-based!
I confess, I’ve been waiting for nine months to make a pumpkin soup just to show off this Staub pumpkin cocotte. Isn’t it CUTE? I had to do it justice, and I wanted to do a dairy-free soup that is rich, creamy, and ultra flavorful. Using hazelnuts as the creamy base does the trick, along with some gentle spices and application of Rebecca Katz’ FASS principle for perfect soup: the proper balance of Fat (olive oil), Acid (lemon juice), Sugar (maple syrup), and Salt (sea salt).
This recipe can be modified for low-sodium diets (omit the salt), Whole30 (omit the maple syrup). It’s not migraine-friendly because of the onion, hazelnuts, and lemon juice, any of which can be migraine triggers for some people.
vegan, vegetarian, gluten-free, celiac, paleo, Whole30, low-sodium diets
Not recommended for:
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