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Pumpkin-Tomato Soup
1 tbsp olive oil
2 cloves garlic, diced
1 small onion, diced
2 tbsp tomato paste
2 cups vegetable broth
1 can pumpkin purée
¾ cup parmesan cheese
½ cup heavy cream
¼ cup greek yogurt
Grilled Cheese Sticks
1 pack original egglife® wraps
1 cup cheddar cheese, shredded
avocado oil Spray
In a pot, add olive oil, garlic and onion. Heat over medium until slightly translucent.
Stir in tomato paste and pumpkin puree. Once combined, add in vegetable broth.
Once simmering, add parmesan cheese, heavy cream and greek yogurt. Stir until well combined.
Optional: For an even smoother soup, blend in a pot with an immersion blender.
Ladle into bowls and enjoy!
Sprinkle cheddar cheese on an egglife wrap. .
Roll up tightly – repeat with remaining wraps.
Heat a pan on the stove and coat with avocado oil.
Add in 6 egglife cheese sticks and lightly toast each side until cheese is melty and exterior is lightly browned.
Dunk in pumpkin-tomato soup and enjoy!
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