Vegan Pumpkin Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 tbsp olive oil1 cup finely chopped onion (1/2 onion)1 clove garlic, finely chopped1 medium-sized leek, white parts only, chopped1 cup chopped apple3 tbsp splenda no-calorie sweetner¾ tsp ground cinnamon (or more, to taste)½ tsp ground ginger (or more, to taste)¼ tsp ground nutmeg (or more, to taste)½ tsp salt, plus more to taste1 15-ounce can low-sodium vegetable broth2 cups water2 15-ounce cans Libby 100% Pure Pumpkin½ cup coconut milk½ cup almond milkPepper, to taste
1. In a medium-large stock pot, heat the olive oil over medium-high heat. Add the onion and garlic, and cook for 3-4 minutes, or until the onion is translucent. Add the leek, apple, splenda, spices and salt, and cook for 1-2 minutes, stirring constantly, until the leek is softened. Add the vegetable broth and water. Bring the mixture to a boil and then turn down to a simmer (and cover) for about 15-20 minutes, or until the apple pieces are very tender.
2. Stir in the pumpkin puree and milk. Heat over low heat, stirring CONSTANTLY, to desired temperature. Add salt and pepper to taste.
Serve in a bread bowl or side of crusty sourdough bread.
Serving Size: 12 1-cup servings
2. Stir in the pumpkin puree and milk. Heat over low heat, stirring CONSTANTLY, to desired temperature. Add salt and pepper to taste.
Serve in a bread bowl or side of crusty sourdough bread.
Serving Size: 12 1-cup servings
Nutritional Info Amount Per Serving
- Calories: 58.3
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 250.3 mg
- Total Carbs: 11.0 g
- Dietary Fiber: 3.7 g
- Protein: 1.7 g
Member Reviews
-
MUSTANG_SALLY2
Sorry! Missed the vegan in the heading. How'd I do that??? Ugh. LOL - 10/2/12
Reply from HAWKEYERANT (10/2/12)
I'm not vegan (just have two friends who are) and I was surprised how good this was!