Vegan Pumpkin Pear Soup

Description

Ingredients:  Love, sunshine, roasted Okanagan pumpkin, Okanagan Bartlett pears, filtered water, coconut milk, onion, olive oil, garlic, cinnamon, sea salt, nutmeg, ginger, cloves, parsley, oregano, rosemary, thyme, sage, basil, celery seed, marjoram.

Available in 1-litre (32 oz) BPA-free and phthalate-free resealable bags.

This is a 100% natural product.  Separation of ingredients may occur.  Shake well before using.  Whisk while heating to reconstitute to the original consistency.

Thaw in fridge:  Simply place the bag of soup in the fridge to thaw overnight (placing the bag in a bowl is a helpful trick to catch any potential leaks).  Once thawed, transfer the soup to a saucepan and heat it over low to medium heat, stirring frequently, until piping hot.

From frozen:  Place the frozen bag of soup in a bowl of cold water, or run cold water over the outside of the frozen bag until the frozen soup releases from the sides of the bag  (never use hot water, as it can cause the dairy in creamed soups to curdle prematurely).  Slip the contents out of the bag into a saucepan and heat over medium-low heat (high temperatures may cause the soup to burn before it has completely thawed).  As the soup softens, use a wooden spoon to break the frozen clumps slightly so it thaws more evenly.  Once the soup has thawed to a slushy consistency, heat over medium until piping hot.

Avoid using the microwave for reheating creamy soups, as the uneven heating could cause curdling. If your creamy soup does seem to separate, a quick whisk will bring it back together. Adding a splash of milk, cream, or broth during the reheating process may stabilize the texture.

Heat and serve the soup within a couple of days of thawing.  Keep refrigerated after thawing.  Our soups and chilis have no preservatives.