|Nutritional Guidelines (per serving)|
|Servings: 4 servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 3g||4%|
|Saturated Fat 1g||3%|
|Total Carbohydrate 25g||9%|
|Dietary Fiber 4g||14%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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.