Vegan Pumpkin soup
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
Introduction
The perfect soup for an autumn evening. The perfect soup for an autumn evening.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)
Directions
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.
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.