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; While this recipe calls for the convenience of canned pumpkin, you can substitute with about 1.75 cups of your own roasted pumpkin … And now I’m hungry! Serve hot, and prepare to be transported to a cozy, fall wonderland! With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits from the coconut milk! Love that you used almond milk. Serve this fragrant soup with a swirl of coconut milk and fresh coriander (cilantro) for a fantastic spiced vegan pumpkin soup. Paleo Pumpkin Soup: No recipe changes needed! Enjoyed it for Halloween dinner. That also means that, aside from the honey, this recipe is perfect for vegans. Tis the season for a thick and creamy pumpkin soup and this one sounds delicious. Our link party at Grandma’s House just opened today, we would love to have you there! Afterwards, return the pureed soup back to your pot. It’s also low in sodium and has no cholesterol or saturated fat, making it a better choice for your heart health. Perfect for impressing dinner party guests for the fall! Pour into a pan with all remaining ingredients, stir thoroughly, and simmer until heated throughout. Yes please! Thank you for sharing this kind review! Create an account to easily save your favorite projects and tutorials. Pour soup into serving bowls and top with parsley and seed. 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! lol Seriously though, love the photos and the step by step! I like that you used almond milk since I can’t do regular dairy. Add 2 tablespoons additional almond butter for more flavor. Return soup … Another great thing about using almond milk in this pumpkin soup recipe: it’s much lower in calories than its dairy counterpart. Pumpkin is mild on its own, making it a fantastic canvas. Vegan. This easy pumpkin soup recipe is fall flavor at its most classic. Pumpkin Alternatives: If you would like to make this soup without pumpkin puree, feel free to use sweet potato puree, butternut squash puree, or even carrot puree in the same quantities. A Perfect Vegan Creamy Soup. Now, stir in your almond milk. A Simple Almond Butter Pumpkin Soup that is easy and quick! Stir in broth, pumpkin, maple syrup, and almond butter. Bring to a boil. Pumpkin Pie Spice – I used a store-bought spice mix, but you could also make your own. We mix it into sugary treats way too often. Your email address will not be published. Stir to heat through, then adjust consistency with additional broth as needed. The soup looks delicious! I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. Tell us in the comments! Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. 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). This pumpkin soup recipe is packed with some pretty great benefits for your health! I will have to give it a try. Add about 1/2 cup of almond milk. Tis the season for everything pumpkin, and I love all of these ingredients, I will definitely be giving this a try! Let me tell you- the fresh sage in this recipe is downright amazing. As written this soup is paleo, gluten free, and dairy free. Then take it off heat, pour in the coconut milk, puree it all up, and boom – you’ve got the easiest, most delicious vegan pumpkin soup. Thank you for sharing this kind review! 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. Serve with a vegan grilled cheese sandwich! 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. Did you know that pumpkin is high in vitamin A, a nutrient that helps maintain your healthy eyesight? 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. Pumpkin Puree – I usually make my own puree from butternut squash, but you could also use canned pumpkin puree. Since they’re not fried, they aren’t as heavy as a traditional donut (or as loaded with fat!). Added a dash of pumpkin spice, too. Add the dry ingredients all at once to the wet ingredients. Today I’m revisiting (and rephotographing) an old recipe. WELCOME! Coconut milk … I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. I swirled in some coconut cream and topped it with pumpkin seeds, pomegranate seeds, and parsley. 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 … Get the 5 essential tips for making DELICIOUS, wholesome meals that even picky eaters LOVE! If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Flavor, silky texture, convenience, and health benefits, this easy recipe ticks all the boxes and makes a wonderful soup … . I’m so happy that you enjoyed it, Stacie! Pumpkin is mild, healthy, and the fact that it can be purchased in convenient, ready-to-go cans means that it is one of the quickest ingredients you can use to create easy, nutritious meals. What a good idea to use the almond milk to make the soup. 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. Cinnamon – my favorite is Ceylon cinnamon ; Almond Milk – I use unsweetened almond milk. 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. I LOVE this easy soup recipe and recently switched to almond milk, so it’s perfect for us, thanks! How do you make pumpkin lentil soup? Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Increase heat to medium and cook for 40 minutes. © 2010 - 2020 Well Plated by Erin. That’s a gorgeous soup recipe! Pretty awesome, right? 15-ounce can pure pumpkin puree (not pumpkin pie filling), First, grab your Dutch oven (or a similar big, sturdy pot) and saute the cauliflower, onion, salt, and pepper. (This is when the good smells start!). coconut oil in place of coconut milk … I’m so happy that you enjoyed it, Jenn! In a separate bowl, stir together the white whole wheat flour, pumpkin pie spice, cinnamon, baking powder, baking soda, and salt. Pumpkin, however, is absolutely fantastic in savory recipes too (just see this list of Healthy Pumpkin Recipes for proof). Fill blender halfway with soup. How To Make The Vegan Pumpkin Soup Recipe. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. We’d love to hear your favorites! This healthy vegan pumpkin soup is rich, creamy, and has the perfect fall flavor. These flavors alone were so good and then when you add the nutmeg and cinnamon? Despite its dairy-free status, this soup is velvety and creamy. One cup contains only 60 calories, compared to the 146 calories found in whole milk (and even compared to the 86 found in skim). In fact, … Simmer for at least 20 minutes or … Scrape out pumpkins, put in a blender/food processor until pureed. It has 50% of your daily vitamin E requirement. You could also use oat or soy milk instead. Now the trick to making vegan soups taste creamy is to use a full-fat non-dairy milk. Add water, broth, almond milk and pumpkin to pan. I used one of my favorite healthy soup hacks to give it richness and body, without the need for a speck of cream. Heat on low in kettle for a couple hours, or until desired heat, or in slow cooker 4 hours or more. Once they’re softened, stir in the garlic and additional spices for about 30 seconds. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. So good!). Whole30 Pumpkin Soup. Vegan, gluten-free, paleo and even Whole30 compliant. Such a beautiful soup – love that it’s so light & healthy too! LOVED this soup. Rice Milk (a little thinner but still works) Oat Milk. Swirl in cashew cream, if using. My husband devoured it. Don’t forget to print out the recipe card for later! 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. This post contains some affiliate links, which means that I make a small commission off items you purchase at no additional cost to you. Your email address will not be published. This recipe sounds just dreamy for the cooler fall nights we are having. Stir in the pumpkin puree, almond milk, and vanilla. If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Add the chopped apples and continue to simmer for an additional 10 minutes or until everything is … Let’s make Vegan Pumpkin Soup! Salt & pepper, cinnamon, nutmeg, garlic powder, and a bit of curry powder. I doubled the recipe. 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. 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. Thank you for sharing this kind review! It’s a great way to get a little extra health kick in. Almost done! This was easy to make. Such a delicious creamy soup! This one looks creamy and delicious! If you try this recipe, please leave a comment below. ... « Creamy Vegan Gluten Free Pumpkin … Affiliate links included below. This vegan pumpkin and red lentil soup starts out with sauted onions, garlic and sage. Transfer soup to blender or food process and puree until smooth. Thank you for a wonderful recipe that I will definitely make again, and again! Cut/scrape/cook pumpkin at 350 for 20-30 minutes. ; Use heavy cream instead of coconut milk if you don't need a vegan soup. Makes it even better for those that are watching their diet to enjoy a soup like this. Add in your peeled roasted pumpkin, spices (cumin, paprika, turmeric, salt and pepper, coriander, nutmeg) and rosemary and stir well together. 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! Omit the maple syrup. Stopping by from #FoodieFriDIY to do some sharing and to thank you for linking up! 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. The unique ingredients work so well together…so quick and easy to make. DIRECTIONS. Pour into a pot. For today’s recipe, I was craving pumpkin at its purest. The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. Can you use canned pumpkin……if so how much? Season with additional salt and pepper to taste. What a perfect dish for a cool fall evening. With an immersion blender, puree the soup until very smooth. I did not add almond milk because the consistency was too watery, after following the directions exactly. Pumpkin soup is one of my favorite dishes when the weather starts to turn. 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). Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. SO FLAVORFUL. For more flavor, you could also add garlic/pepper, and other spices. Required fields are marked *. Add salt and pepper to taste. Hope you’re having a great weekend!! I love to know what you are making! I love pumpkin everything. If you do not need the pumpkin soup to be vegan, you can use any kind of milk for the almond milk. Reduce heat to a simmer and let cook until the cauliflower is softened, about 10 minutes. extra-virgin olive oil, sweet potato, almond milk, orange zest and 1 more Chilled Goat's Milk Soup Vinosity nasturtium, milk, lemons, sugar, milk, pumpkin seeds, water, caraway and 1 more Noodles with Shrimps, Pumpkin & Butter Chicken: Pumpkin with shrimp? You can use almond milk (or any milk you have on hand). Combined with the almond milk, this particular recipe won’t break your calorie budget. Repeat with remaining soup and almond milk. Yep, and it’s actually pretty amazing! Healthy Pumpkin Soup Recipe with Almond Milk. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Place back on medium heat and add in almond milk and pumpkin creamer. I love making foods using almond milk. It definitely is Pumpkin season! 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 adore both sweets and veggies, and I am on a mission to save you time and dishes. Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? Read here how I do it. Using a potato smasher, lightly smash the mixture and stir again. I have never had pumpkin soup, but now I want some! It’s made with almond milk instead of dairy products. *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. You have to love everything pumpkin! I love that you have made a healthy version of this soup. You’ll love today’s recipe! Fall is the perfect time to curl up with a warm bowl of soup. Yummo! I’m so happy that you enjoyed the recipe! Heat the oil in Dutch oven over medium heat. A traditional pumpkin soup recipe uses milk or heavy cream as the base. Possible Variations: Use chicken broth or chicken stock instead of vegetable broth if you don't need a vegan soup. I even made this vegan pumpkin soup without coconut milk! Return the soup to the pot and heat over low heat to the desired temperature. This looks wonderful! Add in vegetable broth, almond milk, almond butter and coconut sugar and bring to a simmer. Add the coconut milk and almond milk and let simmer on low for about 15 minutes. 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). October has stolen my fancy (and appetite). The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. Next, add in the broth, pumpkin, maple syrup, and almond butter. Superb flavor. The Well Plated Cookbook is now available! 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). Combine ingredients in large kettle or slow cooker. Disclosure & Privacy Policy. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. 93% of coconut milk… Canned pumpkin makes this recipe quick and easy! I swapped a bunch of ingredients to fit what I had on hand, make it non vegan, and add a bit more flavor. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk… 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). Stir in the pumpkin puree. I’m so happy that you enjoyed it, Carol! Almond Milk (unsweetened) Soy Milk. The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. It makes my heart so happy to hear from you! Your email address will not be published. Stir in the almond milk. Easy Vegetarian Dinner Recipe: Pumpkin Risotto: another easy vegetarian recipe, this makes a great side dish or a meal! Return the pureed soup to the pot. October sneaks up on me. There are so many ways to use this amazing vegetable in healthy ways aside from a pumpkin soup recipe. I added about 1/4 teaspoon additional salt. I love Pumpkin soup when our weather change to super cold. Instead of the usual sweet fare, check out some of these other healthy pumpkin recipes! Ready in less than 30 minutes. Next carefully puree soup using an immersion blender, or in small batches in a blender. And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. Another great thing about using almond milk in this pumpkin soup recipe: it’s much lower in calories than its dairy counterpart. I am HOOKED! Homemade Vegan Cream of Tomato Soup featuring the new reformulated Silk® Unsweetened Almondmilk. Want a rich and creamy pumpkin soup recipe that really fills you up but is also gentle on your lactose-intolerant tummy? 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. 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. Simmer for 20-30 minutes. After I tasted it, I added a … I have never made anything like this but it looks amazing. Gluten-Free. Cut/scrape/cook pumpkin at 350 for 20-30 minutes. 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. Required fields are marked *, Easy Healthy Pumpkin Soup Recipe Made with Almond Milk. Thanks. Add cauliflower, onion, salt, and pepper and cook until the onion is softened and translucent, about 5 minutes. From there, I snuck canned pumpkin into Instant Pot Paleo Chili (OMG! If you wanted to freeze this soup, stop right here before adding the almond milk. This Instant Pot Vegan Pumpkin Soup is a quick and easy weeknight meal, perfect for fall and winter. That soup looks absolutely amazing. My secrets for making wholesome meals you'll WANT to eat. I love my immersion blender because it makes it crazy simple to do … Thank you for sharing this kind review! Making this easy vegan pumpkin soup recipe is so simple! Your email address will not be published. As someone with dairy and lactose issues, I appreciate the almond milk as well. Ready in just 15 minutes. 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). I hope to have an immersion blender next time, though, because it was really a pain in my Vitamix!! Turned out fabulous! Thank you for your support! Thanks so much for sharing this recipe. It’s been one of my absolute favorite lunches as of late, and I suspect you’ll love it too. To puree the soup, use either an immersion blender or transfer small amounts to a blender (hot liquids splatter; only fill your blender about halfway). This sounds really good to me. Serve hot. Bring it all to a simmer and cook until the cauliflower is softened. Let sit to thicken a bit more for around 10 … ; Add the pumpkin (photo 4) and … Stir well and adjust … 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, … Notify me of replies to my comment via email. Pumpkin is also loaded with other good stuff, like potassium and antioxidants. Bring the soup to a boil, boil for a minute, and reduce to a simmer. Finally, almond milk is fabulous for your skin. That sounds absolutely delicious. My kids love pumpkin soup. A one-cup serving of the yummy veggie is also packed with fiber to help keep you feeling fuller longer, yet it only has 49 calories per cup! 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. https://www.thecookierookie.com/vegan-pumpkin-pie-recipe-dairy-free

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