Soupinapumpkinvegan Recipes

VEGETARIAN PUMPKIN SOUP

Vegetarian Pumpkin Soup image

The most delicious pumpkin soup ever! Great on a cool, crisp fall night.

Provided by mriz1288

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 58m

Yield 6

Number Of Ingredients 10

Ingredients

3 vegetarian sausage links, or more to taste
½ onion, minced
1 cup mushrooms
1 clove garlic
1 tablespoon Italian seasoning
1 (15 ounce) can pumpkin puree
1 quart vegetable broth
1 cup light cream
¼ cup grated Parmesan cheese
2 teaspoons hot sauce

Steps:

Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

Nutrition Facts : Calories 176.9 calories, Carbohydrate 15.2 g, Cholesterol 29.3 mg, Fat 10.4 g, Fiber 3.4 g, Protein 7 g, SaturatedFat 6 g, Sodium 667.2 mg, Sugar 5.6 g

QUICK AND EASY CANNED PUMPKIN SOUP

Quick and Easy Canned Pumpkin Soup image

This canned pumpkin soup is super easy and very yummy.

Provided by APRILGALE

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 10m

Yield 8

Number Of Ingredients 4

Ingredients

2 (28 ounce) cans canned unseasoned pumpkin puree
4 cups vegetable broth
1 (14 ounce) can coconut milk
1 teaspoon red curry paste

Steps:

Combine pumpkin puree, vegetable broth, coconut milk, and curry paste in a large pot over medium-high heat. Simmer until soup is heated through, about 5 minutes.

Nutrition Facts : Calories 178.6 calories, Carbohydrate 19.8 g, Fat 11.6 g, Fiber 6.7 g, Protein 3.9 g, SaturatedFat 9.6 g, Sodium 720.7 mg, Sugar 8 g

JUDY'S PUMPKIN SOUP

Judy's Pumpkin Soup image

Do you have guests you would like to impress? This is the best pumpkin soup I have ever tasted. It is so good it leaves you with a craving that lasts for weeks! Wonderful to serve for the holidays. I like to serve this soup in hollowed-out individual pumpkins for a special presentation.

Provided by IAMKC

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 11

Ingredients

¼ cup butter
1 large onion, finely chopped
1 leek, white portion only, chopped
4 cups chicken broth
1 (29 ounce) can pumpkin puree
1 teaspoon curry powder
1 teaspoon salt
¼ teaspoon ground white pepper
¼ teaspoon ground ginger
1 teaspoon bay leaf
1 cup half-and-half

Steps:

Melt butter in a large pot over medium heat. Cook and stir onion and leek in melted butter until onion is soft and translucent, about 5 minutes. Add chicken broth, pumpkin puree, curry powder, salt, white pepper, ground ginger, and bay leaf to onion mixture; bring to a boil.
Reduce heat to low and simmer, stirring occasionally, for 15 minutes. Remove from heat to cool. Pour broth mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return pureed mixture to pot and bring to a boil.
Gradually stir half-and-half into pumpkin mixture; cook until soup is heated through, 5 to 10 minutes.

Nutrition Facts : Calories 200.4 calories, Carbohydrate 18.5 g, Cholesterol 39.3 mg, Fat 13.2 g, Fiber 4.7 g, Protein 4.2 g, SaturatedFat 8 g, Sodium 1564.4 mg, Sugar 7.1 g

PUMPKIN POTATO SOUP

Pumpkin Potato Soup image

You can use any winter squash for this creamy pumpkin potato soup. Use vegetable broth for a vegetarian version.

Provided by Anonymous

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Pumpkin Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 12

Ingredients

7 tablespoons butter, divided
1 small onion, chopped
2 ½ cups peeled, cubed pumpkin
¾ cup peeled, cubed potatoes
1 ½ cups chicken broth
¾ cup milk
salt to taste
1 pinch ground nutmeg
½ teaspoon sugar, or to taste
½ teaspoon lemon juice
¾ cup heavy cream
3 slices Italian bread, cubed

Steps:

Heat 4 tablespoons butter over medium-low heat in a pot and cook onion until soft and translucent, about 5 minutes. Add pumpkin and potatoes and stir to coat with butter. Add broth and milk. Bring to a boil, reduce heat, and simmer, covered, until potatoes soften, 10 to 15 minutes.
Strain soup through a fine-mesh sieve. Season with salt, nutmeg, and sugar. Stir in lemon juice. Return to the pot and bring to a boil. Add cream and heat through but do not boil.
Meanwhile, heat remaining butter in a skillet and toast bread cubes in the hot butter until browned, 3 to 5 minutes. Serve croutons with the soup.

Nutrition Facts : Calories 454.2 calories, Carbohydrate 23.5 g, Cholesterol 120.5 mg, Fat 38.5 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 23.9 g, Sodium 744.8 mg, Sugar 5.3 g

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