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 vegetarian and vegan pumpkin soup recipe, made from canned pumpkin puree, soy milk, onions, and a touch of nutmeg.
If you can chop an onion, you can make this simple homemade pumpkin soup and have it ready to eat in just fifteen minutes - it's that easy. This recipe is vegetarian, vegan, and gluten-free (but you'll need to make sure that the vegetable broth you use is either homemade or gluten-free if store-bought; some brands are and some brands aren't, so read the label if you need to).
- 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 10-15 minutes longer.
|Nutritional Guidelines (per serving)|
|Total Fat||3 g|
|Saturated Fat||1 g|
|Unsaturated Fat||1 g|
|Dietary Fiber||4 g|