Vegan Pumpkin soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Onions, raw, 1 cup, chopped (remove) *Earth Balance Natural Buttery Spread, 1 tbsp (remove) Red Wine, 1 fl oz (remove) Pumpkin, canned, without salt, 2 cup (remove) Vegetable Broth, 1.5 cup (remove) Almond Breeze Almond Milk, Unsweetened Original, 24 oz (remove) Pepper, black, 1 tsp (remove) Salt, 1 tsp (remove) Cinnamon, ground, 1 tsp (remove) Granulated Sugar, 1 tsp (remove) Ginger, ground, 1 tsp (remove) Cloves, ground, 1 tsp (remove)
This is so easy, and quite tasty!
Saute one diced onion in the bottom of a pot with 1 tsp vegan margarine, and a splash of red wine.
When the onions are clear, add 1 can puree pumpkin (NOT pumpkin pie in a can!), 1.5 c vegetable broth, 3 c soy milk, and 1tsp each black pepper, sea salt, cinammon, sugar, ground ginger, ground cloves.
I like a little more fresh ground black pepper on top when I serve it.
Serving Size: Makes 6 servings
Saute one diced onion in the bottom of a pot with 1 tsp vegan margarine, and a splash of red wine.
When the onions are clear, add 1 can puree pumpkin (NOT pumpkin pie in a can!), 1.5 c vegetable broth, 3 c soy milk, and 1tsp each black pepper, sea salt, cinammon, sugar, ground ginger, ground cloves.
I like a little more fresh ground black pepper on top when I serve it.
Serving Size: Makes 6 servings
Nutritional Info Amount Per Serving
- Calories: 88.6
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 738.9 mg
- Total Carbs: 12.4 g
- Dietary Fiber: 3.8 g
- Protein: 1.8 g
Member Reviews