Ally's Vegan Pumpkin Soup recipe

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Ingredients

4 cups unsweetened vanilla-flavored almond milk, or as needed
1 (15 ounce) can pumpkin puree
2 tablespoons maple syrup, or to taste
3 teaspoons red pepper powder
1 teaspoon pumpkin pie spice
2 pinches sea salt, or more to taste

Nutrition Info

164.6 calories
carbohydrate: 33.6 g
cholesterol: : -
fat: 3.3 g
fiber: 4.6 g
protein: 2.4 g
saturatedFat: 0.2 g
servingSize: -
sodium: 579.2 mg
sugar: 25.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine almond milk, pumpkin puree, maple syrup, red pepper powder, pumpkin pie spice, and salt together in a saucepan. Cook and stir over medium heat until smooth and hot, 10 to 15 minutes.

Recipe Yield

4 servings

Recipe Note

This quick and easy vegan pumpkin soup made with vanilla almond milk, canned pumpkin puree, and pumpkin pie spice is a great weeknight recipe.

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