Course: Soup. * Percent Daily Values are based on a 2000 calorie diet.

To make this easy pumpkin soup, follow the recipe for Instant Pot Pumpkin Soup below: This vegan pumpkin soup can be stored in an airtight container in the fridge for up to 3 days. A quick and delicious easy vegan pumpkin soup recipe that is a total game changer. You can also top with some roasted pumpkin seeds, sunflower seeds or chopped pecans (roasted chickpeas would be great as well if not paleo / Whole30) for some added crunch. Sometimes I like to take a purist, from-scratch approach with my recipes. Required fields are marked *, Copyright © 2013-2020 Tofu Press LLC and Alissa Saenz. You simply throw everything in the pot, wait, and blend it up when it’s done. Subscribe to the newsletter to get the latest recipe updates and our ebook! Vegan Pumpkin Coconut Soup Recipe 25 mins Ratings. Calories: 71 kcal. Cook everything for a minute or so, until it becomes very fragrant. If you can chop an onion, you can make this simple homemade pumpkin soup and have it ready to eat in just fifteen minutes - it's that easy. It’s a medley of sweet and savory goodness thanks to the carrots, pumpkin, garlic and curry powder. Photo Credit: The photos in this blog post were taken by Tamsin of Cupful of Kale, I'd love to see! Your email address will not be published. If roasting, chop the pumpkin into large sections instead of dicing them then spread evenly onto a large baking sheet with carrots and bake at 400F for 30-40 minutes, or until soft. It is best to make your own calculations to ensure accuracy. In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Cook it for about 10 minutes, until it softens up and begins to brown. This paleo pumpkin soup freezes wonderfully, so it makes the perfect make-ahead meal! Either way, the soup is wonderful. thanks for the tip!

An easy vegan pumpkin soup that’s perfect for the chilly months! many thanks! *If you don't have fresh pumpkin or any other squash, you can try subbing with one (15-ounce) can of pure pumpkin puree (NOT pumpkin pie filling) - you may need to adjust the amount of seasonings, liquid and cook times. Thanks! we roasted the vegetables first and man, what a flavor enhancer that was! This helps to soften the vegetables and bring out even more flavor. This recipe is vegetarian, vegan, and gluten-free (but you'll need to make sure that the vegetable broth you use is either homemade or gluten-free if store-bought; some brands are and some brands aren't, so read the label if you need to). Don’t let your soup come to a boil or the ingredients may separate. it was so easy and delicious! perfect for my whole30 round. Healthy & Delicious Recipes to sweeten up your life. Filed Under: Soups Tagged With: coconut milk, fall, pumpkin. Servings: 8 servings. Add the garlic, cinnamon, ginger, nutmeg, cloves, and black pepper. This soup takes a big shortcut: it’s made with pumpkin from a can. Add the thyme, red pepper flakes, salt and pepper, stir and cook 1 minute more until fragrant. Ingredients you will need for this vegan pumpkin soup. Cuisine: American. 1 *small sugar pumpkin, about 3 pounds, peeled, de-seeded and diced into cubes (can also sub with butternut squash or kabocha squash) 2-4 medium carrots, chopped into rounds (use one or leave out entirely for low carb / keto) 1 medium onion, … Okay, maybe the latter happens more often. We receive a small commission at no cost to you when you make a purchase using our links. Now here comes the fun part, veganising your soup. If roasting, chop the pumpkin into large sections instead of dicing them then spread evenly onto a large baking sheet with carrots and bake at 400F for 30-40 minutes, or until soft. LAST UPDATED: October 12, 2020 • FIRST PUBLISHED: October 12, 2020. Perfect anytime you’re craving a healthy and delicious soup. The delicious combination of flavors in this soup could never get old.

Carrots: I love the combination of carrots and pumpkin. Bursting with spices in a silky pumpkin base that you’d never guess was dairy-free — this will be your new favorite fall soup! Washed, chopped and seeds removed. This information will not be used for any purpose other than enabling you to post a comment. thanks for the recipe! Bring the mixture up to a boil, lower the heat, and let it simmer for about 15 minutes, until it thickens up just a bit. You can also make this soup with fresh pumpkin or canned pumpkin puree. Posted October 10, 2020 In Freezer-friendly, Gluten Free, Homemade, One Pan / Pot / Skillet, One Pot, paleo, Recipes, Refined Sugar-Free, Vegan, Vegetarian, Whole30.

*. Coat the bottom of a large pot with oil and place it over medium heat. Veganizing your Jamaican soup. Cook everything for a minute or so, until it becomes very fragrant. Stir in the garlic, cinnamon, ginger, nutmeg, cloves, and pepper. This post may contain affiliate links.

Add remaining ingredients: Add the pumpkin, red lentils and liquids, bring to a boil, cover, to low and simmer at a gentle boil for 20 minutes. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Carrots – we use 2-4 medium-sized carrots. Raise the heat and bring the soup to a boil. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.