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

vegan pumpkin soup with almond milk

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vegan pumpkin soup with almond milk 2020