Vegan Pumpkin Soup!
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
one diced onion1 tsp vegan margarinered wine.1 can puree pumpkin1.5 c vegetable broth3 c soy milk1tsp each black pepper, sea salt, cinammon, sugar, ground ginger, ground cloves.
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 small or 4 larger
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 small or 4 larger
Nutritional Info Amount Per Serving
- Calories: 98.3
- Total Fat: 4.1 g
- Cholesterol: 0.0 mg
- Sodium: 302.4 mg
- Total Carbs: 11.7 g
- Dietary Fiber: 3.3 g
- Protein: 4.7 g
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