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Best Ever Vegan Pumpkin Soup

Best Ever Vegan Pumpkin Soup

"Best Ever!" perfectly describes this addictive vegan pumpkin soup recipe.

The delicious aroma and taste of GlutenFreeHomemade.com's signature pumpkin spice mix combined with fresh pumpkin is irresistible!

Cooks love how quick and easy it is to make.

It's a wonderful side dish to accompany any harvest season meal!





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Best Ever Vegan Pumpkin Soup


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Best Ever Vegan Pumpkin Soup


Enjoy this scrumptious warm autumn favorite with spicy full-bodied pumpkin flavor!

Prep Time: 15 minutes
Cook Time: 30 minutes
Yield: 6 servings

Ingredients:
- 2 tablespoons vegetable oil
- 1 medium onion, chopped
- 2 1/2 pounds pumpkin, seeded, peeled and cut into 1 inch pieces (about 5 cups)
- 2 tablespoons dry white wine (or cooking sherry)
- 2 cups low-sodium vegetable stock
- 1 tablespoon molasses (not blackstrap)
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/4 teaspoon ground allspice
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon black pepper
- 2 tablespoons minced fresh chives

Instructions:
1. In a large saucepan, heat oil over medium high heat.
2. Add onion, and sauté until translucent and just starting to turn golden brown, about 5 minutes.
3. Add wine and pumpkin, and cook for 30 seconds to allow alcohol to evaporate.
4. Add vegetable stock, molasses, cinnamon, salt, allspice, cloves, nutmeg and black pepper, and bring to a boil.
5. Reduce heat to a simmer, cover and cook for 15 minutes or until pumpkin is tender.
6. Ladle pumpkin mixture into a blender and blend until smooth.
7. If mixture is too thick, add hot vegetable stock until desired consistency.
8. Adjust seasoning, if needed.
9. To serve, pour hot soup into individual bowls and garnish with chives.

 Tags:
Gluten-free, Corn-free, Dairy-free, Egg-free, Low Fat, Nut-free, Paleo, Soy-free, Vegan, Vegetarian



Variations

Best Ever Pumpkin Soup Recipe

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 1/2 pounds pumpkin, seeded, peeled and cut into 1 inch pieces (about 5 cups)
  • 2 tablespoons dry white wine (or cooking sherry)
  • 2 cups low-sodium chicken stock
  • 1 tablespoon molasses (not blackstrap)
  • 1 teaspoon ground cinnamon
  • 1 teaspoon salt
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 2 tablespoons minced fresh chives

Instructions

  1. Prepare and serve as directed in key recipe.


Best Ever Squash Soup

Best Ever Squash SoupMm-mm! You'll love the sweetness of butternut squash paired with our signature delicious signature pumpkin pie spice. It's outstanding!

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 1/2 pounds butternut squash, seeded, peeled and cut into 1 inch pieces (about 5 cups)
  • 2 tablespoons dry white wine (or cooking sherry)
  • 2 cups low-sodium chicken stock
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare and serve as directed in key recipe.


Best Ever Sweet Potato Soup

Ingredients

  • 2 tablespoons butter
  • 1 medium onion, chopped
  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces (about 5 cups)
  • 2 tablespoons dry white wine (or cooking sherry)
  • 2 cups low-sodium chicken stock
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 2 tablespoons minced fresh chives

Instructions

  1. Prepare and serve as directed in key recipe.


Metric Measurements

Note:  use volume-based imperial/metric measuring spoons and dry measuring cups marked in milliliters; see Kitchen Equipment and Tools.

Ingredients

  • 30 ml vegetable oil
  • 1 medium onion, chopped
  • 1 small pumpkin (about 1133 grams) seeded, peeled and cut into 13 cm pieces (about 1200 ml)
  • 30 ml dry white wine (or cooking sherry)
  • 500 ml low-sodium vegetable stock
  • 15 ml molasses (not blackstrap)
  • 5 ml ground cinnamon
  • 5 ml salt
  • 1.25 ml ground allspice
  • 1.25 ml ground cloves
  • 1.25 ml ground nutmeg
  • 0.5 ml black pepper
  • 30 ml minced fresh chives

Instructions

  1. In a large saucepan, heat oil over medium high heat.
  2. Add onion, and sauté until translucent and just starting to turn golden brown, about 5 minutes.
  3. Add wine and pumpkin, and cook for 30 seconds to allow alcohol to evaporate.
  4. Add vegetable stock, molasses, cinnamon, salt, allspice, cloves, nutmeg and black pepper, and bring to a boil.
  5. Reduce heat to a simmer, cover and cook for 15 minutes or until pumpkin is tender.
  6. Ladle pumpkin mixture into a blender and blend until smooth.
  7. If mixture is too thick, add hot vegetable stock until desired consistency.
  8. Adjust seasoning, if needed.
  9. To serve, pour hot soup into individual bowls and garnish with chives.


Slow Cookery

  1. Combine all ingredients in the crock of a slow cooker.
  2. Cover and cook on high for 1 hour.
  3. Reduce heat to low and cook for 2 to 3 hours or until pumpkin is fork tender.
  4. Ladle pumpkin mixture into a blender and blend until smooth.
  5. If mixture is too thick, add hot vegetable stock until desired consistency.
  6. Adjust seasoning, if needed.
  7. To serve, pour hot soup into individual bowls and garnish with chives.


Vegan Squash Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 1/2 pounds butternut squash, seeded, peeled and cut into 1 inch pieces (about 5 cups)
  • 2 tablespoons dry white wine (or cooking sherry)
  • 2 cups low-sodium vegetable stock
  • 1 tablespoon maple syrup
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 2 tablespoons minced fresh parsley

Instructions

  1. Prepare and serve as directed in key recipe.


Vegan Sweet Potato Soup

Ingredients

  • 2 tablespoons vegetable oil
  • 1 medium onion, chopped
  • 2 1/2 pounds sweet potatoes, peeled and cut into 1 inch pieces (about 5 cups)
  • 2 tablespoons dry white wine (or cooking sherry)
  • 2 cups low-sodium vegetable stock
  • 1 tablespoon honey
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon black pepper
  • 2 tablespoons minced fresh chives

Instructions

  1. Prepare and serve as directed in key recipe.




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