Vegan Pumpkin Soup!
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Vegan Pumpkin Soup! calories by ingredient
Introduction
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.
Number of Servings: 6
Ingredients
-
one diced onion
1 tsp vegan margarine
red wine.
1 can puree pumpkin
1.5 c vegetable broth
3 c soy milk
1tsp each black pepper, sea salt, cinammon, sugar, ground ginger, ground cloves.
Directions
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