Your comforting soup, pumpkin soup!
This 20-minute pumpkin soup will become your comforting soup for the fall season but for all seasons. Pumpkin puree and almond milk give the perfect combination of creaminess season with cumin or pumpkin spice. Have a comforting season with this soup!
Ingredients
- 2 tsp olive oil or any vegetable oil
- 1 medium yellow onion diced
- 2 tsp garlic minced
- 12 oz pumpkin puree homemade or store-bought
- 1 cup pumpkin diced, or use butternut squash
- 8 oz vegetable broth
- 5 oz almond milk or coconut milk
- 1 tbsp cumin ground
- 1 tsp chili powder, or use pumpkin spice
- kosher salt to taste
- black pepper freshly ground, to taste
Instructions
INSTRUCTIONS
- In a saucepan over medium heat, saute the yellow onion and garlic till they turn brown.
- Add the vegetable broth, almond milk, and diced pumpkin or butternut squash, and cook for 10-15 minutes, or till softened.
- Season with cumin or pumpkin spice, kosher salt, and black pepper. Adjust to taste if needed. Cook for another 5-minutes.
- Served with pita bread, sandwiches, or your favorite side dishes. Enjoy!
Notes
Ingredients Note
- If you are buying pumpkin puree, make sure it is not pumpkin pie filling since it is already sweetened.
- Looking for a side dish for this oh-so-comforting soup? Try our Holiday Bread, Plant-Based Delicious, and Bread and Butter Pudding. It pairs them well.
Nutrition
Calories: 357kcalCarbohydrates: 34gProtein: 14gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 8gMonounsaturated Fat: 9gTrans Fat: 0.02gSodium: 576mgPotassium: 880mgFiber: 9gSugar: 16gVitamin A: 26783IUVitamin C: 20mgCalcium: 211mgIron: 8mg
Tried this recipe?Let us know how it was!