My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. I love that you have made a healthy version of this soup. Thank you for your support! Such a beautiful soup – love that it’s so light & healthy too! Instead of the usual sweet fare, check out some of these other healthy pumpkin recipes! Disclosure & Privacy Policy. My secrets for making wholesome meals you'll WANT to eat. The pumpkin puree and coconut milk make for such a lovely creaminess while the red lentils add a protein punch. Tell us in the comments! Required fields are marked *, Easy Healthy Pumpkin Soup Recipe Made with Almond Milk. Easy Vegetarian Dinner Recipe: Pumpkin Risotto: another easy vegetarian recipe, this makes a great side dish or a meal! Makes it even better for those that are watching their diet to enjoy a soup like this. This looks wonderful! If you wanted to freeze this soup, stop right here before adding the almond milk. Add the chopped apples and continue to simmer for an additional 10 minutes or until everything is … Fall is the perfect time to curl up with a warm bowl of soup. Stir in broth, pumpkin, maple syrup, and almond butter. Bring it all to a simmer and cook until the cauliflower is softened. How do you make pumpkin lentil soup? Healthy Pumpkin Soup Recipe with Almond Milk. You’ll love today’s recipe! 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). Notify me of replies to my comment via email. WELCOME! 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 an immersion blender, puree the soup until very smooth. Pour into a pan with all remaining ingredients, stir thoroughly, and simmer until heated throughout. Place back on medium heat and add in almond milk and pumpkin creamer. 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). 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. 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. The amount of additional salt you need will vary based on the saltiness of your particular broth and almond butter. Bring the soup to a boil, boil for a minute, and reduce to a simmer. Heat the oil in Dutch oven over medium heat. 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. Thank you for sharing this kind review! Your email address will not be published. Serve hot. I’m so happy that you enjoyed it, Jenn! Using a potato smasher, lightly smash the mixture and stir again. Paleo Pumpkin Soup: No recipe changes needed! Added 1 can pumpkin puree, 2 cups water, 1 cup almond/coconut milk, ¼ cup dried onion. You could also use oat or soy milk instead. Our link party at Grandma’s House just opened today, we would love to have you there! Today I’m revisiting (and rephotographing) an old recipe. Thanks. Add in your peeled roasted pumpkin, spices (cumin, paprika, turmeric, salt and pepper, coriander, nutmeg) and rosemary and stir well together. Almost done! Now the trick to making vegan soups taste creamy is to use a full-fat non-dairy milk. Love that you used almond milk. Next carefully puree soup using an immersion blender, or in small batches in a blender. 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. I love to know what you are making! 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. Be sure to bookmark this Vegan Pumpkin Soup for your holiday table. Let sit to thicken a bit more for around 10 … 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? Add water, broth, almond milk and pumpkin to pan. As written this soup is paleo, gluten free, and dairy free. The Well Plated Cookbook is now available! This was easy to make. That also means that, aside from the honey, this recipe is perfect for vegans. Yes please! This sounds really good to me. I had to simmer it much longer and add 3T cornstarch to get it to thicken, then it was perfect. 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. Omit the maple syrup. This one looks creamy and delicious! 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! The spices work really well together and what sets this recipe apart from other pumpkin soups is the cauliflower, this is a brilliant addition. Now, stir in your almond milk. ; Add the pumpkin (photo 4) and … And, whatever diet you do (or do not) follow, bookmark this easy, healthy pumpkin soup for your own enjoyment as well. Almond Milk (unsweetened) Soy Milk. A traditional pumpkin soup recipe uses milk or heavy cream as the base. Add 2 tablespoons additional almond butter for more flavor. 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). It makes my heart so happy to hear from you! This easy pumpkin soup recipe is fall flavor at its most classic. Affiliate links included below. Tis the season for everything pumpkin, and I love all of these ingredients, I will definitely be giving this a try! 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 … Possible Variations: Use chicken broth or chicken stock instead of vegetable broth if you don't need a vegan soup. Vegan. Whole30 Pumpkin Soup. Pour soup into serving bowls and top with parsley and seed. *chicken stock in place of vegetable stock *whole milk plus 2 tbsp. Swirl in cashew cream, if using. Next, add in the broth, pumpkin, maple syrup, and almond butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. If you are feeling the fall love too, then this Vegan Pumpkin Soup is exactly the recipe for you. Stir in garlic, cumin, coriander, and nutmeg and cook for 30 seconds, just until fragrant. It definitely is Pumpkin season! Thank you for sharing this kind review! Add about 1/2 cup of almond milk. Such a delicious creamy soup! Pumpkin soup is one of my favorite dishes when the weather starts to turn. 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. 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). Read here how I do it. Scrape out pumpkins, put in a blender/food processor until pureed. Serve with a vegan grilled cheese sandwich! 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. Ready for an unabashedly autumn, pumpkin-tastic soup to take you into October with aplomb? Season with additional salt and pepper to taste. Perfect for impressing dinner party guests for the fall! The soup looks delicious! Your email address will not be published. ... « Creamy Vegan Gluten Free Pumpkin … Noodles with Shrimps, Pumpkin & Butter Chicken: Pumpkin with shrimp? Simmer for at least 20 minutes or … Bring to a boil. Stir in the almond milk. And now I’m hungry! I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. Return the soup to the pot and heat over low heat to the desired temperature. I love making foods using almond milk. . coconut oil in place of coconut milk … This recipe sounds just dreamy for the cooler fall nights we are having. The below ingredients are a quintessential, cozy way to add flavor to pumpkin soup. ; Use heavy cream instead of coconut milk if you don't need a vegan soup. I like that you used almond milk since I can’t do regular dairy. That sounds absolutely delicious. 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). With a wooden spoon, scrape up any browned bits that have stuck to the bottom of the pot. A great way to enjoy the true fall flavors as this Pumpkin Soup is made without coconut milk… If you try this recipe, please leave a comment below. LOVED this soup. Add the dry ingredients all at once to the wet ingredients. Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. Rice Milk (a little thinner but still works) Oat Milk. © 2010 - 2020 Well Plated by Erin. I even made this vegan pumpkin soup without coconut milk! Cinnamon – my favorite is Ceylon cinnamon ; Almond Milk – I use unsweetened almond milk. 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! It has 50% of your daily vitamin E requirement. Don’t forget to print out the recipe card for later! Gluten-Free. Garnish with pumpkin seeds, chopped fresh parsley, and pomegranate seeds as desired. 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2020 vegan pumpkin soup with almond milk