Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 351.6
  • Total Fat: 22.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 723.7 mg
  • Total Carbs: 35.3 g
  • Dietary Fiber: 8.0 g
  • Protein: 5.7 g

View full nutritional breakdown of Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons calories by ingredient


Introduction

Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons
Number of Servings: 6

Ingredients

    4.5 tbsp Earth Balance Natural Buttery Spread
    1.5 tbsp Extra Virgin Olive Oil
    3 clove Garlic
    1.5 cup, chopped Onions, raw
    3 cup Pumpkin, canned, without salt
    2.25 cup Vegetable Broth
    .75 cup Cashew milk
    2 tbsp Agave Nectar
    1 dash Salt
    1 dash Pepper, black
    4.5 tbsp Vegenaise
    6 slices 45 Calorie Wheat Bread
    3 servings Daiya Smoked Gouda
    .5 cup Parsley

Directions

In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; sauté garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, cashew milk, and agave. Season with salt and pepper to taste. Bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter into soup for a silky consistency, then cover with lid and keep warm.
Preheat cast-iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down. Top with layers of Daiya Gouda and cover with remaining bread. Cook until golden brown on both sides. Transfer to a cutting board and cut each grilled cheese into 8 small square pieces.
Divide soup into bowls, top with grilled cheese croutons, and garnish with parsley. Serve immediately.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user BBATES0911.

TAGS:  Vegetarian Meals |