Fall Vegan Pumpkin Soup

Image of Paola van der Hulst
Rated 5.0 based on 2 customer reviews
Fall Vegan Pumpkin Soup
Fall Vegan Pumpkin Soup

Appliances

For best results, we recommend using:

Directions

Mealthy Tip

If you prefer to use fresh pumpkin, feel free! Cut the pumpkin in half, remove the seeds, and roast it at 350F° (175°C) until tender, 45 to 60 minutes. Scrape pumpkin flesh from peel, and use roasted pumpkin pieces in place of pumpkin puree.

Nutrition Facts

Per Serving: 199 calories; 14g fat; 17.4g carbohydrates; 4g protein; 0mg cholesterol; 444mg sodium.

Full nutrition

Nutrition Facts

Serving Per Container 6

Amount Per Serving
Calories 199 Calories from Fat 129
% Daily Value*
Total Fat 14g 22%
Saturated Fat 5g 25%
Trans Fat 0.0g
Polyunsaturated Fat 1.5g
Monounsaturated Fat 7.1g
Cholesterol 0mg 0%
Sodium 444mg 18%
Total Carbohydrate 17.4g 6%
Dietary Fiber 5g 21%
Sugars 6.7g
Protein 4g
Vitamin A 448% Vitamin C 14%
Calcium 5% Iron 17%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories: 2,000 2,500
Total Fat Less than 65g 80g
Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300 mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate 300g 375g
Dietary Fiber 25g 30g

Calories per gram:

Fat 9 • Carbohydrate 4 • Protein 4

Reviews

5.0out of 5 Stars

(2 Reviews)

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What others are saying

Image of Katie Hason

Katie Hason says:

Couldn't wait to try this vegan pumpkin soup! So yummy and savory. I've been eating it all season. I also garnished with roasted, salted pumpkin seeds!

Image of Sam Dalton

Sam Dalton says:

This recipe is by far one of my favorites. It's so rich and creamy, thanks to the coconut milk. I love the onion and garlic flavors paired with the cinnamon, nutmeg, and cayenne spices. The toasted almonds on top gave it the perfect crunch and texture, rounding out this soup nicely.