vegan pumpkin soup with almond milk

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 Your email address will not be published.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 Your email address will not be published.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

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