Name: Vegan Pumpkin Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 3 cups low sodium vegetable broth; 1 small or 1/2 large of head cauliflower; 1/2 teaspoon ground coriander; 1/2 teaspoon kosher salt; ¼ teaspoon black pepper; 2 tablespoons almond butter; 3/4 teaspoon ground cumin; 1 cup unsweetened almond milk; 1/4 teaspoon ground nutmeg; 3 tablespoons pure maple syrup; 3 garlic cloves; 2 tablespoons coconut oil; 1 15-ounce can pure pumpkin puree; 1 medium yellow onion

Pumpkin Soup

What type of pumpkin should I use for pumpkin soup?

Do I need to peel the pumpkin before making soup?

Can I use canned pumpkin instead of fresh pumpkin?

What other ingredients do I need besides pumpkin for pumpkin soup?

How can I adjust the consistency of the soup?

What are some common mistakes to avoid when making pumpkin soup?

This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. Canned pumpkin makes this recipe quick and easy!

Tree Nuts

Mediterranean

Vegetarian

Vegan

Stocks & Broths

milliliter

Reduced Sodium Vegetable Broth

Fresh Vegetables

gram

cauliflower

Seasonings

ground coriander

salt

black pepper

Nut Butter

almond butter

ground cumin

Non Dairy Milk

almond milk

ground nutmeg

Syrup

maple syrup

garlic

Oils

coconut oil

Canned Vegetables

pumpkin puree

yellow onion

Trans fatty acids

Vitamin A

Vitamins

Vitamin E

Alpha-carotene

Beta-carotene

Beta-cryptoxanthin

Lycopene

Water

Calories

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Carbohydrates

Protein

Dietary Fiber

Sugar

Magnesium

Minerals

Phosphorus

Potassium

Zinc

Vitamin C

Choline

Calcium

Sodium

Copper

Manganese

Selenium

Thiamin (B1)

Riboflavin (B2)

Pantothenic acid (B5)

Vitamin B6

Lutein+zeaxanthin

Iron

Niacin (B3)

Dietary Folate Equivalents

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Vegan Pumpkin Soup

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Produce

Baking Goods

Condiment & Toppings

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