The Whole Food Plant Based Cooking Show
Pumpkin Soup
Calories: 303kcal
It is fall and there is nothing better than sitting down to a nice warm bowl of soup on a cold evening! Here is a recipe to benefit from all of those wonderful pumpkins that are in season and filling our grocery stores.
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Equipment
Ingredients
- 2 Pumpkin Pie pumpkins or 4 - 14 ounce cans of pumpkin purée
- 7 oz coconut milk
- 1 liter vegetable broth low sodium
- 1 onion chopped
- 1 tsp onion powder
- 1 Tbsp Braggs liquid aminos
Instructions
- If you are using pie pumpkins, cut in half and place face down on a cookie sheet lined with baking paper and bake at 350° for 30 minutes.
- Satè onions in a couple tablespoons of water until translucent.
- Blend onions in a blender with a little of the vegetable broth.
- Place into a soup pot along with pumpkin purée and the remaining ingredients.
- Cook on medium high for 20 minutes or until it reaches the creamy consistency you want.
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Nutrition
Calories: 303kcal | Carbohydrates: 52g | Protein: 9g | Fat: 11g | Saturated Fat: 10g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 15mg | Potassium: 2466mg | Fiber: 5g | Sugar: 21g | Vitamin A: 57889IU | Vitamin C: 64mg | Calcium: 160mg | Iron: 7mg
