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Well Plated
Vegan Pumpkin Soup
This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. Canned pumpkin makes this recipe quick and easy!
18
101
35 min
TOTAL TIME
288
CALORIES
$2.30
PER SERVING
Ingredients
14 INGREDIENTS
4 SERVINGS
1 medium yellow onion
1 head cauliflower
1/2 tsp kosher salt
1/4 tsp black pepper
2 tbsp coconut oil
3/4 tsp ground cumin
1 cup unsweetened almond milk
1/2 tsp ground coriander
3 cloves garlic
2 tbsp almond butter
1/4 tsp ground nutmeg
15 oz pure pumpkin puree
3 tbsp pure maple syrup
3 cups low sodium vegetable broth
Directions
16 STEPS
10 min
PREP TIME
25 min
COOK TIME
35 min
TOTAL TIME
View Directions on Well Plated
Health Info
Macros
38g
CARBS
13g
FAT
8g
PROTEIN
Allowed on these diets
MEDITERRANEAN
VEGETARIAN
VEGAN
Contains these allergens
TREE NUTS
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Pumpkin Soup
Frequently Asked Questions
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?
What is the best way to puree the soup?
Can I make pumpkin soup ahead of time?
How can I adjust the consistency of the soup?
What are some common mistakes to avoid when making pumpkin soup?
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