This soup will warm you up in cooler weather and definitely send you back for seconds and thirds. Ania from Lazy Cat Kitchen created this beautiful pumpkin spaghetti dish with spinach and walnuts. Used the honey option to sweeten. I had been craving pumpkin soup and found this delicious vegan recipe online. ), p ita or naan bread for dipping. Into the onions, add in minced garlic. You can also make this soup with fresh pumpkin or canned pumpkin puree. https://minimalistbaker.com/easy-plant-based-pumpkin-recipes Make your Vegan Pumpkin Mac and Cheese Sauce. This easy vegan pumpkin soup cooks in a single pot and carries deep flavor notes of Thai curry, coconut, and peanut. Bundle up with your favorite blanket, a mug of this creamy vegan pumpkin soup, and a board game. Most veggies I like to use fresh, but pumpkin is a bit of project to prep, and over the years I’ve realized that canned pumpkin actually makes better pumpkin soup. This pumpkin soup is inspired by Kath’s creamy curry butternut soup. Last updated on November 5, 2020. You can used canned pumpkin puree for convenience, or cooked fresh pumpkin. This soup recipe is remarkably easy, using canned pumpkin for convenience. Pumpkin pie smoothie. On the pan, melt the butter until becomes liquid completely. I had it with some pita and topped it with garlicky dill pumpkin seeds. Creamy Instant Pot Pumpkin Soup made with fresh pumpkin, jalapenos for some spice, and just 7 ingredients in total. You can probably use a fresh pumpkin if you have it, too, but you’ll want to add a little more liquid in that case. 13. I bought a small pumpkin just for this and it was my first time using fresh… Definitely worth it! If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin purée. These are normally found in the produce section at the grocery store next to the other winter squash (i.e. Paleo, vegan, gluten-free, dairy-free, and Whole30 approved! This easy vegan pumpkin soup by Bianca Zapatka couldn’t look any cosier! It is less clean-up, which is always a good thing. Start making the Libby’s canned pumpkin soup recipe by preparing a large, heavy-bottomed pan. This soup takes a big shortcut: it’s made with pumpkin from a can. I just pureed it later on before adding the cream." I didn't use the corn, but the pumpkin soup was perfect (and fitting) for today. It’s amazing how sometimes the best vegan recipes are adaptations of meat-laden ones. Either way, the soup is wonderful. This simple vegan pumpkin recipe is hearty, easy to make, and comforting for those crips fall days. Change it up: Kabocha squash works instead of pumpkin, and I bet butternut squash would work well, too. I started with raw pumpkin and added 8 cups of raw cubed pumpkin instead of 4 cups puree, and it worked great! Creamy Vegan Pumpkin Cauliflower Soup Recipe. Not only is it pumpkin season, it's soup season, too! To garnish: I like to top my bowl with extra fresh diced cilantro, g reek yogurt, Salsa (it’s so good! This creamy vegan pumpkin cauliflower soup is the perfect healthy recipe for chilly fall evening. Top Soup with Crumbled Bacon: Bacon adds some texture and an irresistible saltiness to this easy soup. Canned Pumpkin Soup. Last night’s meal is a perfect example. Why We Love This Fall Soup Recipe. Turn the heat on the stove. I love using coconut milk for its healthy fat benefits, as it helps break down the carbs + fiber in other foods (like pumpkin). Use Canned Pumpkin Puree: Because it is so smooth you may even be able to skip the blender portion, depending on how you like the texture of the soup. These canned pumpkin recipes aren’t #basic at all. Absolutely delicious!!! Full of vegetables & spices; and free of dairy, oil & coconut milk. Top with mushrooms for extra texture and serve with a slice of your favourite bread. Yes, you absolutely can use canned pumpkin puree for this recipe! It’s healthy, happens to be gluten and dairy free, and is also ready in 30 minutes flat, thanks to the use of a super speedy shortcut ingredient, canned pumpkin. This Pumpkin Lentil Soup is made with simple, whole food ingredients. 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. ’Tis the season for everything pumpkin. Pumpkin, Spinach and Walnut Spaghetti. Using real pumpkin instead of canned, this vegan chili features chunks of roasted pumpkin, beans and veggies in a thick pumpkin and tomato broth. Pumpkin puree: gotta have that pumpkin flavor in the pumpkin lentil soup! I loved the amount of heat, but I think next time I'll use half the amount of chipotle, since my family has tender tastebuds. The great thing about this easy recipe is how much flavor you get with so few ingredients. My vegan pumpkin soup recipe uses canned coconut milk to achieve the same creamy result. More than just pies, pumpkin is one versatile ingredient! Your tastebuds won’t notice the missing cream, meanwhile your gut will welcome the benefits from the coconut milk! This soup is amazing. 93% of coconut milk’s calories come from fat. (And the prep time will be significantly increased, since you’ll have to peel, chop, and de-seed the pumpkin … Feel free to use canned pumpkin puree or make your own with this tutorial. You can use heavy cream on top or coconut cream to keep it vegan! Carefully stir in the pumpkin, stock, coconut milk, maple syrup, siracha, and salt. I recommend using a stick blender to make your life a lot easier when it comes to making soups in either a slow cooker or crockpot. Pumpkin purée → To simplify things, I used canned pumpkin purée! I just tried this recipe but had to use butternut squash instead of sugar pumpkins. Prep Time: 10 minutes Cook Time: 30 minutes Total Time: 40 minutes Servings: 6 bowls of soup. Salt & pepper: to bring out all of the flavors in the soup. I finally cooked the little pie pumpkin that has been on my counter since November, but then I had no idea what to do with it.. Wow! I hope not because we are just getting started. It will cut your prep time significantly, plus it will make for a great pantry meal. butternut, acorn, and spaghetti squash.) Next up, pumpkin cornbread. https://eatingrichly.com/easy-pumpkin-soup-recipe-with-canned-pumpkin You can also make this soup vegetarian or vegan by using vegetable broth and plant-based dairy. I’ve been eating roasted pumpkin seeds, pumpkin pie overnight oats, pumpkin pie yogurt and recently made a curried pumpkin soup. Coconut milk: If you don’t want to use full-fat coconut milk, you could replace this with light coconut milk or simply use more stock. Also, you can make this recipe vegan by using vegan broth rather than a chicken broth as well as coconut milk rather than Greek Yogurt.. My choice for a blender that can both blend and cook soup is a Vitamix Blender. You can use any leftover baked pumpkin in a soup or other recipes. Yum! I mentioned above that we will use canned pumpkin rather than a roasting a fresh pumpkin to make this recipe even easier. Vegan Pumpkin Soup. I blended up what was left and made ended up with about 6 cups of pumpkin puree. Yum! While easy to make, it certainly won’t fall short on flavour when you next want to … Just skip steps 1 and 2, and add two cans of pumpkin purée in step 4. Home cook LORIWIK says, "My whole family loves it! What’s in this Pumpkin Lentil Soup? Make it vegan: Use coconut milk and maple syrup. You will need something to blend your soup with to get that creamy texture. 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. by Emily October 28, 2020. It’s vegan, gluten free, refined sugar free and can be made oil free too! October 28, 2020. Then, add in the minced onion and keep stirring for 10 to 15 minutes until the onions become brown and caramelized. January 3, 2020 at 12:57 pm. It did not disappoint! Photo: Beaming Baker 1. Margo says. Bring to a boil, then turn the heat to medium-low and simmer for 15-20 minutes, until the soup has reduced and thickened slightly. Are you sick of the pumpkin recipes yet? Reply. Pumpkin size: I managed to get around 750 grams of flesh from a 2 kg pumpkin.Depending on the amount of pumpkin you have, you may want to add extra stock and/or seasoning. Using a stick blender means you can blitz the soup without needing to remove it from the device. Pumpkin – Whether making homemade pumpkin puree or blending it up into a soup, the best type of pumpkin to cook with is a Pie Pumpkin. Blender Pumpkin Soup. This easy red lentil and pumpkin velvet soup is quickly made in one pot and can serve as a healthy starter or even a light dinner since the combination of pumpkin and red lentils makes it very nutritious and filling enough to saturate your cravings. https://www.thespruceeats.com/cream-of-pumpkin-soup-recipe-100982 Makes an easy and healthy soup recipe for dinner, a side dish, or an appetizer. I use pumpkin puree year-round and fresh pumpkin all autumn long. Easy to make using canned pumpkin puree. Can I use canned pumpkin puree? Come from fat notice the missing cream, meanwhile your gut will welcome the benefits from the device top mushrooms. Recipes aren ’ t fall short on flavour when you next want to … pumpkin! 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