Vegan Pumpkin soup

Vegan Pumpkin soup
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Nutritional Info
  • Servings Per Recipe: 6
  • 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

View full nutritional breakdown of Vegan Pumpkin soup calories by ingredient


The perfect soup for an autumn evening. The perfect soup for an autumn evening.
Number of Servings: 6


    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.