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Vegan Creamy Pumpkin Soup

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Vegan Creamy Pumpkin Soup

Creamy Pumpkin Soup recipe

 

Yield

8 servings

Prep

15 min

Cook

60 min

Ready

75 min
Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
3 tablespoons olive oil
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1 large onions
chopped
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2 cloves garlic
chopped
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2 pounds butternut squash
diced
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4 cups vegetable stock
or water
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1 cup water
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1 dash red hot pepper sauce
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1 x salt
to taste
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1 x pimiento strips
to garnish
*

Ingredients

Amount Measure Ingredient Features
45 ml olive oil
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1 large onions
chopped
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2 cloves garlic
chopped
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907.2 g butternut squash
diced
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946 ml vegetable stock
or water
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237 ml water
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1 dash red hot pepper sauce
* Camera
1 x salt
to taste
* Camera
1 x pimiento strips
to garnish
*

Directions

Heat olive oil over low heat and add onion and garlic.

Cook, stirring until tender.

Add squash and stock, cover and simmer for 40 to 50 minutes or until the squash is very soft.

In a food prcessor, process soup until its very smooth and return to pot.

Thin with water and season.

Pour into a tureen and garnish with pimento.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 289g (10.2 oz)
Amount per Serving
Calories 18941% from fat
 % Daily Value *
Total Fat 9g 13%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 5mg 2%
Sodium 238mg 10%
Total Carbohydrate 8g 8%
Dietary Fiber 0g 2%
Sugars g
Protein 12g
Vitamin A 338% Vitamin C 43%
Calcium 8% Iron 8%
* based on a 2,000 calorie diet How is this calculated?
 
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