Creamy Vegan Pumpkin Soup
This sweet and savory Creamy Vegan Pumpkin Soup comes together in under an hour and is completely plant-based. It's the perfect healthy fall meal!
Equipment
Ingredients
- 2 Cups Vegetable Broth divided
- ½ Large Onion chopped
- 1 Large Carrot chopped
- ½ Cup Water
- 1 14 Ounce Can Pumpkin
- 1 Small Granny Smith Apple peeled and chopped
- ½ Teaspoon Ground Ginger
- ½ Teaspoon Salt
- ⅛ Teaspoon Nutmeg
Instructions
- In a soup pot, heat the onion and carrots in ¼ cup of vegetable broth over medium heat until softened, about 5 minutes.
- Add the rest of the vegetable broth as well as the water, pumpkin, apple, ginger, salt, and nutmeg. Bring to a boil, then reduce the heat to medium low and simmer for 30 minutes, stirring occasionally.
- Transfer to a food processor or blender and blend the soup until completely smooth. Pour into bowls and serve. Enjoy!
Nutrition
Calories: 158kcal | Carbohydrates: 38g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 622mg | Potassium: 695mg | Fiber: 11g | Sugar: 19g | Vitamin A: 39146IU | Vitamin C: 17mg | Calcium: 83mg | Iron: 3mg