Creamy Vegan Pumpkin Gnocchi Soup

October 08, 2017

For the soup:
1 tablespoon coconut oil (or sub olive oil, vegetable oil or rapeseed oil)
1 onion, diced
1 clove of garlic, minced
2 sticks of celery, finely sliced
2 carrots, peeled and diced
1 small (kabocha) pumpkin
400 g (14oz) tin cannellini beans, drained and rinsed (or sub butter beans or haricot beans)
1 vegetable stock cube (ensure gluten-free if necessary)
Salt + pepper, to taste
For the pumpkin seed bacon*:
5 tablespoons pumpkin seeds
1 teaspoon soy sauce (or sub tamari if gluten-free)
1 teaspoon maple syrup (or sub any other sweetener)
1/4 teaspoon smoked paprika, to taste
To serve:
500 g (17.5oz) gnocchi (ensure vegan/gluten-free if necessary)

https://www.rhiansrecipes.com/2017/10/07/creamy-vegan-pumpkin-gnocchi-soup-gf/
See the full directions on my site

Nutritions

Calories
85296

Sodium
63642mg
2651% DV

Fat
1364g
2099% DV

Protein
3624g
7249% DV

Carbs
14296g
4862% DV

Fiber
626g
2504% DV