Creamy Pumpkin Soup (Acid-Reflux Friendly )
Ingredients
Scale
- 4 cups squash/pumpkin cut into cubes
- 4 cloves garlic, minced
- 1 tbsp olive oil
- 3 cups chicken broth or 1 chicken cubes and 3 cups water
- 1 cup creamy soy milk, I used Vitasoy Plus Milky
- salt and pepper to taste
Instructions
- Heat olive oil in a pot, sauté the garlic until fragrant. Add the squash.
- Pour in the chicken stock or water. Bring into a boil.
- Puree with an immersion blender or if you don’t have an immersion blender, let it cool down slightly and use a regular blender. Transfer back into the pot and bring to a boil.
- Simmer for 5-10 minutes until thickened. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
- Season with salt and pepper to taste.
- Turn off heat and add soy milk into the soup. Stir.
- Enjoy with a toast or crackers for dipping