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Diane’s Savory Vegan Pumpkin Soup
Diane Donohue
This vegan pumpkin soup ticks all the boxes! It's rich, creamy and ultimately satisfying.
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Prep Time
10
minutes
mins
Cook Time
25
minutes
mins
Course
Soup
Cuisine
American
Servings
6
people
Calories
183
kcal
Ingredients
1x
2x
3x
3
cans
pumpkin purée
organic pumpkin purée only, no additional ingredients
7
cups
vegetable broth
organic, 2 Quarts
2
cups
white onion
or brown, chopped
⅛
tsp
cinnamon powder
⅛
tsp
ginger
ground dried
⅛
tsp
cayenne pepper
ground dried, or to taste
2
cloves
garlic
minced
2
shallots
minced (optional)
2
tbsp
beef bouillon
Better Than Bouillon® No Beef Base
½
stick
butter
4 tbsp of vegan butter (we use Miyokos)
black pepper
to taste
Instructions
In a large stockpot, sauté the onion, garlic, and shallots in a small amount of olive oil or vegan butter to soften.
Add all of the other ingredients and bring to a boil. Simmer 15 minutes and serve hot.
Notes
You may also purée the soup if you wish.
Nutrition
Calories:
183
kcal
Carbohydrates:
27
g
Protein:
3
g
Fat:
8
g
Saturated Fat:
5
g
Polyunsaturated Fat:
0.3
g
Monounsaturated Fat:
2
g
Trans Fat:
0.3
g
Cholesterol:
20
mg
Sodium:
1190
mg
Potassium:
554
mg
Fiber:
7
g
Sugar:
12
g
Vitamin A:
33910
IU
Vitamin C:
14
mg
Calcium:
75
mg
Iron:
3
mg
Keyword
pumpkin, soup
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