If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Your email address will not be published. Cut/scrape/cook pumpkin at 350 for 20-30 minutes. Pumpkin Puree – I usually make my own puree from butternut squash, but you could also use canned pumpkin puree. Bring to a boil. (This is when the good smells start!). My husband devoured it. October has stolen my fancy (and appetite). This one looks creamy and delicious! Bring the soup to a boil, boil for a minute, and reduce to a simmer. Next, add in the broth, pumpkin, maple syrup, and almond butter. For more flavor, you could also add garlic/pepper, and other spices. Pumpkin Mini Baked Donuts Recipe with Apple Sauce: if you really want to use pumpkin in a sweet treat, these baked donuts are a great way to go. Thank you for your support! ... « Creamy Vegan Gluten Free Pumpkin … https://www.thecookierookie.com/vegan-pumpkin-pie-recipe-dairy-free Tell us in the comments! Easy Vegetarian Dinner Recipe: Pumpkin Risotto: another easy vegetarian recipe, this makes a great side dish or a meal! Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. Heat on low in kettle for a couple hours, or until desired heat, or in slow cooker 4 hours or more. Add in your peeled roasted pumpkin, spices (cumin, paprika, turmeric, salt and pepper, coriander, nutmeg) and rosemary and stir well together. Turned out fabulous! Add the dry ingredients all at once to the wet ingredients. In fact, … Add 2 tablespoons additional almond butter for more flavor. Let sit to thicken a bit more for around 10 … How do you make pumpkin lentil soup? This sounds really good to me. Stir well and adjust … Since it’s dairy free, gluten free, and vegan, it’s perfect if you are hosting a gathering when you need to accommodate different dietary preferences (this Curry Lentil Soup is another great option). Notify me of replies to my comment via email. Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? My secrets for making wholesome meals you'll WANT to eat. It’s also low in sodium and has no cholesterol or saturated fat, making it a better choice for your heart health. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Paleo Pumpkin Soup: No recipe changes needed! Pumpkin soup is one of my favorite dishes when the weather starts to turn. You can honestly try anything, but I recommend an unsweetened creamy nut milk if you want to try to make vegan pumpkin soup without coconut milk! What a perfect dish for a cool fall evening. Working in batches, puree the mixture in a blender until smooth, adding a bit of the coconut milk and almond milk to each batch until all has been added. I swirled in some coconut cream and topped it with pumpkin seeds, pomegranate seeds, and parsley. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. My kids love pumpkin soup. Required fields are marked *, Easy Healthy Pumpkin Soup Recipe Made with Almond Milk. Did you know that pumpkin is high in vitamin A, a nutrient that helps maintain your healthy eyesight? Almond Milk: I use an unsweetened version of my homemade almond milk, but you can also use other non-dairy milks such as this 5-minute cashew milk or coconut milk. Since they’re not fried, they aren’t as heavy as a traditional donut (or as loaded with fat!). Don’t forget to print out the recipe card for later! *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. To make pumpkin lentil soup, you’ll need a handful of kitchen tools like a knife, a cutting board, a small ramekin, a baking sheet, a large pot or dutch oven, … Thank you for a wonderful recipe that I will definitely make again, and again! For today’s recipe, I was craving pumpkin at its purest. SO FLAVORFUL. WELCOME! Transfer soup to blender or food process and puree until smooth. Another great thing about using almond milk in this pumpkin soup recipe: it’s much lower in calories than its dairy counterpart. It's made from an entire can of pumpkin puree, so there's no waste, along with soy milk , onions, and a touch of nutmeg—it's suitable for vegans and vegetarians. I’m so happy that you enjoyed it, Jenn! Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits from the coconut milk! I have never had pumpkin soup, but now I want some! Add in vegetable broth, almond milk, almond butter and coconut sugar and bring to a simmer. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. Pumpkin Pie Spice – I used a store-bought spice mix, but you could also make your own. Stir to heat through, then adjust consistency with additional broth as needed. Fill blender halfway with soup. The delicious pumpkin and carrots make an irresistible orange dairy-free pumpkin soup, while curry, turmeric, and chili flakes are perfect to jazz up that delicate sweet flavor. The soup looks delicious! That also means that, aside from the honey, this recipe is perfect for vegans. October sneaks up on me. Tis the season for everything pumpkin, and I love all of these ingredients, I will definitely be giving this a try! It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too. You could also use oat or soy milk instead. Pumpkin is also loaded with other good stuff, like potassium and antioxidants. I love that you have made a healthy version of this soup. This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. lol Seriously though, love the photos and the step by step! Heat the oil in Dutch oven over medium heat. Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Repeat with remaining soup and almond milk. Lastly, garnish your soup with pumpkin seeds, chopped fresh parsley, pomegranate seeds, or any other toppings you desire (I’ve listed tons of great options below). Alternatively, you can transfer it to a blender in batches to puree (be careful to fill your blender no more than about halfway; hot liquids will splatter). Instead of the usual sweet fare, check out some of these other healthy pumpkin recipes! Before I’ve realized it’s happened, the initial “not yet!” bristling I felt towards pumpkin-spiced everything when it first appeared at the grocery store has yielded to a strong hankering for all things cozy and autumn and yes, pumpkin. Your email address will not be published. That soup looks absolutely amazing. Vegetarian pumpkin soup is warming and filling and perfect for the holidays or anytime, and it doesn't get much simpler than this quick and easy recipe. Canned pumpkin makes this recipe quick and easy! After I tasted it, I added a … Create an account to easily save your favorite projects and tutorials. You’ll love today’s recipe! Cut/scrape/cook pumpkin at 350 for 20-30 minutes. Stopping by from #FoodieFriDIY to do some sharing and to thank you for linking up! Vegan, gluten-free, paleo and even Whole30 compliant. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Add the coconut milk and almond milk and let simmer on low for about 15 minutes. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. These flavors alone were so good and then when you add the nutmeg and cinnamon? Using a potato smasher, lightly smash the mixture and stir again. It definitely is Pumpkin season! This recipe sounds just dreamy for the cooler fall nights we are having. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. Homemade Vegan Cream of Tomato Soup featuring the new reformulated Silk® Unsweetened Almondmilk. 93% of coconut milk… ; Add the pumpkin (photo 4) and … If you try this recipe, please leave a comment below. Possible Variations: Use chicken broth or chicken stock instead of vegetable broth if you don't need a vegan soup. Let’s check out how to make it, then I’ll share some more benefits of this delicious pumpkin soup recipe as well as some other creative ways to use everyone’s favorite fall veggie. Add about 1/2 cup of almond milk. Pour soup into serving bowls and top with parsley and seed. Thanks. I used one of my favorite healthy soup hacks to give it richness and body, without the need for a speck of cream. Noodles with Shrimps, Pumpkin & Butter Chicken, Pumpkin Mini Baked Donuts Recipe with Apple Sauce, Lunch Recipe: Bagel Salmon Sandwich with Tuna Salad, Healthy Recipe: Cottage Cheese Asian Summer Salad Recipe with Sweet Chili Dressing #bluedragonmom, 13 Delicious Ways to Use Spinach in Tonight’s Dinner. Pretty awesome, right? Now, even though this wonder veggie is so good for you, that doesn’t mean you can eat a whole pie and reap the benefits! Superb flavor. Rice Milk (a little thinner but still works) Oat Milk. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. It’s made with a touch of maple syrup, warm spices, and will remind you of harvests, holiday tables, and the beauty of seeing leaves turn crimson against a crisp, blue October sky. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. We’d love to hear your favorites! We mix it into sugary treats way too often. I’m so happy that you enjoyed it, Stacie! Affiliate links included below. Scrape out pumpkins, put in a blender/food processor until pureed. I’m so happy that you enjoyed it, Carol! . The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. A traditional pumpkin soup recipe uses milk or heavy cream as the base. Today I’m revisiting (and rephotographing) an old recipe. One cup contains only 60 calories, compared to the 146 calories found in whole milk (and even compared to the 86 found in skim). Ready in less than 30 minutes. Noodles with Shrimps, Pumpkin & Butter Chicken: Pumpkin with shrimp? Last year, I made my first foray into using canned pumpkin to make pumpkin soup with this warming Pumpkin Curry Soup, and it became one of my go-to fast fall and winter dinners. What a good idea to use the almond milk to make the soup. If you wanted to freeze this soup, stop right here before adding the almond milk. coconut oil in place of coconut milk … A Perfect Vegan Creamy Soup. This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. Keyword: vegan pumpkin soup Servings: 4 Calories: 162kcal Ingredients • 2 cups pumpkin puree or 15 oz can • 11/4 cup vegetable broth • 1 cup reduced fat coconut milk • 1 small yellow onion • 1 tbsp garlic minced • 1 tsp thyme • 1/2 tsp salt • 1/4 tsp pepper • 4 tbsp pumpkin … Thank you for sharing this kind review! And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. Your email address will not be published. There are so many ways to use this amazing vegetable in healthy ways aside from a pumpkin soup recipe. LOVED this soup. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Making this easy vegan pumpkin soup recipe is so simple! I LOVE this easy soup recipe and recently switched to almond milk, so it’s perfect for us, thanks! Stir in the almond milk. I love pumpkin everything. That’s a gorgeous soup recipe! I adore both sweets and veggies, and I am on a mission to save you time and dishes. As someone with dairy and lactose issues, I appreciate the almond milk as well. Gluten-Free. Pour into a pan with all remaining ingredients, stir thoroughly, and simmer until heated throughout. Love that you used almond milk. Whole30 Pumpkin Soup. So good!). Your email address will not be published. I swapped a bunch of ingredients to fit what I had on hand, make it non vegan, and add a bit more flavor. ; While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin … If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. I have never made anything like this but it looks amazing. Added a dash of pumpkin spice, too. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup … I doubled the recipe. Place back on medium heat and add in almond milk and pumpkin creamer. Add salt and pepper to taste. Return the soup to the pot and heat over low heat to the desired temperature. I hope to have an immersion blender next time, though, because it was really a pain in my Vitamix!! Combine ingredients in large kettle or slow cooker. Now, stir in your almond milk. You can either use coconut milk (which we're doing here) OR you can use cashew cream (like we did in this vegan white quinoa chili). Serve hot, and prepare to be transported to a cozy, fall wonderland! Heat the oil in a large pot (photo 1).Add the garlic and onion (photo 2) and cook over medium-high heat until golden brown, stirring occasionally (photo 3). Bring it all to a simmer and cook until the cauliflower is softened. Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. Pour into a pot. Such a delicious creamy soup! Yep, and it’s actually pretty amazing! This was easy to make. The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. Another great thing about using almond milk in this pumpkin soup recipe: it’s much lower in calories than its dairy counterpart. Simmer for at least 20 minutes or … This looks wonderful! Once they’re softened, stir in the garlic and additional spices for about 30 seconds. Fall is the perfect time to curl up with a warm bowl of soup. Almost done! Add water, broth, almond milk and pumpkin to pan. With an immersion blender, puree the soup until very smooth. With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. Such a beautiful soup – love that it’s so light & healthy too! It’s a great way to get a little extra health kick in. If you are vegan, you can easily remove the honey or substitute it with some other plant-based sweetener without altering the taste too much. When we think of pumpkin recipes, baked goods like Almond Flour Pumpkin Muffins and Vegan Pumpkin Bread and desserts like Pumpkin Sheet Cake and Vegan Pumpkin Pie are often the first that come to mind (a certain celebrity beverage notwithstanding). Combined with the almond milk, this particular recipe won’t break your calorie budget. Yes please! I love Pumpkin soup when our weather change to super cold. ; Use heavy cream instead of coconut milk if you don't need a vegan soup. Add the chopped apples and continue to simmer for an additional 10 minutes or until everything is … Can you use canned pumpkin……if so how much? Hope you’re having a great weekend!! Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. 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