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Frontier Natural Products Kosher Flake Sea Salt -- 16 oz


Frontier Natural Products Kosher Flake Sea Salt
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Frontier Natural Products Kosher Flake Sea Salt -- 16 oz

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Frontier Natural Products Kosher Flake Sea Salt Description

  • Flakes
  • Kosher

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.


Nutrition Facts
Serving Size: 1/4 tsp (0.8 g)
Servings per Container: 0
Amount Per Serving% Daily Value
Calories0
   Calories from Fat0
Total Fat0 g0%
   Trans Fat0 g
Cholesterol0 mg0%
Sodium290 mg12%
Total Carbohydrate0 g0%
   Dietary Fiber0 g0%
   Sugars0 g
Protein0 g
Vitamin A0%
Vitamin C0%
Calcium0%
Iron0%
Other Ingredients: Sea salt.
Warnings

This salt does not supply iodine, a necessary nutrient.

The product packaging you receive may contain additional details or may differ from what is shown on our website. We recommend that you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our full disclaimer.
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Creamy Vegan Pumpkin Soup

Delight every one of your guests this season with a few healthy tweaks to a classic pumpkin soup recipe. Create a plant-based version that’s as rich and velvety as the one Grandma lovingly made, but more inclusive of everyone’s dietary choices. This feel-good soup recipe replaces heavy cream with coconut milk and adds garlic, ginger, thyme and the sweet surprise of maple syrup. A swirl of coconut cream and a sprinkle of toasted pumpkins seeds perfectly finish this pretty crowd-pleaser. Vegan Pumpkin Soup with Coconut Milk in White Pumpkin-Shaped Bowl on Napkin with Fall Leaves | Vitacost.com/blog

Creamy Vegan Pumpkin Soup

  • 1 Tbsp. olive oil
  • 1 medium yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 tsp. kosher salt
  • ¼ tsp. black pepper
  • 1 tsp. dried thyme
  • Pinch ground ginger
  • ½ tsp. red pepper flakes (to taste)
  • 3 cups canned pumpkin (or butternut squash puree)
  • 1 15-oz. can full-fat coconut milk
  • 1 cup vegetable broth
  • 2 Tbsp. maple syrup

Toppings

  • Toasted pumpkin seeds
  • full-fat coconut cream (or cashew cream)
  1. In large pot, heat oil over medium heat. Add onion and garlic; Cook about 5 minutes, stirring, until softened.
  2. Add salt, pepper, thyme, ginger and red pepper flakes. Cook for 1 minute, until fragrant.
  3. Stir in pumpkin, coconut milk, broth and maple syrup. Bring to simmer.
  4. With immersion blender, puree until smooth. (Note: If using regular blender, be careful transferring hot soup. Transfer to blender in small amounts. Return to pot afterward to reheat.)
  5. Serve hot with toppings of choice.

Gather up the ingredients you’ll need!

 
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