Easy Vegan Pumpkin Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A silky pumpkin soup made with coconut milk and warming fall spices like cinnamon, ginger, and cloves. It's ready in 30 minutes and tastes indulgently creamy despite being dairy-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 tablespoon olive oil ((or high-heat oil of choice))
- 1 medium onion, (diced)
- 3 garlic cloves, (minced)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon powdered ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 2 (14 ounce or 400 gram) cans pumpkin puree ((not pumpkin pie filling))
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 1/2 cups vegetable broth
- 3 tablespoons organic brown sugar
- 2 teaspoons apple cider vinegar
- Salt, (to taste (I used 1 teaspoon))
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 25m
- Sodium
- 852mg
- Total sugar
- 19g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 316mg
- Calcium
- 98mg
- Iron
- 7mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 852MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.