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Pumpkin Soup Recipe

User Rating 2.5 Star Rating (6 Reviews)

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Pumpkin Soup Recipe
Pumpkin soup photo by stock.xchng
Vegetarian pumpkin soup is warming and filling. Perfect for the holidays or any time. If you like pumpkin soup, you might also want to try this quick and easy tropical-inspired vegetarian pumpkin and coconut soup recipe, or this nutritious pumpkin soup with sweet potatoes.
See also: More vegetarian soup recipes

Cook Time: 15 minutes

Total Time: 15 minutes

Ingredients:

  • 1 tablespoon margarine
  • 1 onion, diced
  • 1 16 oz can of pumpkin puree
  • 1 1/3 cups vegetable broth
  • 3 cups soy milk
  • 1/2 tsp nutmeg
  • 1/2 tsp sugar
  • salt and pepper to taste

Preparation:

In a large saucepan, cook the onion in the margarine for 3-5 minutes, until onion turns clear. Add remaining ingredients, stirring to combine. Cook over medium heat for another 10-15 minutes. Enjoy!

Makes 4 servings of vegetarian pumpkin soup.

Nutritional Information (from Calorie Count):
Amount Per Serving: Calories: 190, Calories from Fat: 63
% Daily Value
Total Fat: 7.0g, 11%
Saturated Fat: 1.2g, 6%
Cholesterol: 0mg, 0%
Sodium: 388mg, 16%
Total Carbohydrates: 24.3g, 8%
Dietary Fiber: 4.9g, 20%
Sugars: 13.1g
Protein: 9.2g
Vitamin A 356%, Vitamin C 11%, Calcium 9%, Iron 17%

See also: More vegetarian pumpkin recipes

More Vegetarian and Vegan Soup Recipes:
Vegan Cream of Asparagus Soup
Easy French Onion Soup
Basic Miso Soup Recipe
Cheesy Potato Soup
Red Pepper Gazpacho
Curried Split Pea and Potato Soup
Quick and Easy Tomato Rice Soup
Cool Cucumber Soup
Cream of Carrot Soup
Spinach and Mascarpone Soup
Pumpkin and Coconut Soup
Basic Gazpacho
Watermelon Gazpacho
More vegetarian recipes

User Reviews

Reviews for this section have been closed.

 2 out of 5
Okay but needs some changes to make it good, Guest RegularJane

I made this soup and was expecting it to be thicker, so if you want a thick soup, maybe another recipe would be best. I'm not a very experienced cook, so maybe there's a thickener I could have used for it. I think that the nutmeg flavor was too intense and would recommend 1/4 tsp. As another reviewer also did, I only used 2 cups of milk and 1 cup of broth, and added in quite a bit more sugar to taste (although I have a high tolerance for sweetness).

1 out of 1 people found this helpful.

See all 6 reviews

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