Creamy Pumpkin Soup (Acid-Reflux Friendly )
  • 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
  1. Heat olive oil in a pot, sauté the garlic until fragrant. Add the squash.
  2. Pour in the chicken stock or water. Bring into a boil.
  3. 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.
  4. Simmer for 5-10 minutes until thickened. If the soup is too thick, add more chicken stock as needed until desired consistency is reached.
  5. Season with salt and pepper to taste.
  6. Turn off heat and add soy milk into the soup. Stir.
  7. Enjoy with a toast or crackers for dipping
Recipe by The Peach Kitchen at