Healthy, Simple Pumpkin Soup Recipe: Dairy Free, Vegan

 

Vegan Pumpkin Soup

 

This post is part of The Nourishing Gourmet’s “Penny Wise Platter Thursday“!

Fall has crept up within me, filling me with thoughts of pumpkins, gourds and hayrides. It makes me extremely fond of the changing foliage which inhabits the forests and the mountains. Autumn is promoting images of walking along in the cool, crisp air, the smell of fresh, hot apple cider in my grasp. The feeling is here, and it is within me.

However, all of these are in my mind. Living in Texas, you don’t get to experience these things often, unless you close your eyes. While I imagine these things, and pretend that I experience them, I also continue to start my fall cooking. Pumpkin is the centerpiece, along with healthy sweet potatoes, salads, soups and grain free breads (pumpkin bread, of course).

This simple pumpkin soup recipe was inspired by (1) my love for pumpkin (2) Better Homes and Gardens, (3) my love for Fall and everything Autumn. This simple pumpkin soup recipe is packed full of nutrition (vitamin A and C, fiber, medium chained fatty acids), and will satisfy the Autumn lover inside you. It is dairy free and vegan.

Healthy, Simple Pumpkin Soup Recipe: Dairy Free, Vegan

1 medium carrot, chopped
1 medium onion, chopped
1 1/2 tsp. Coconut Oil or Organic Butter

3/4 cup pumpkin puree
3/4 cup homemade vegetable broth
3/4 cup homemade coconut milk

1/2 tsp. Himalayan Sea Salt
1/4 tsp. Ground Ginger

Saute chopped carrot and onion, and cook for five minutes, or until carrot is soft. Remove from heat.

Combine pumpkin, broth and coconut milk to the mixture. Stir thoroughly. Add the salt and ginger.

Let the soup cool and then blend on high speed in the blender until very, very smooth. (You can omit this step, if you like.)

Bring back to stove. Boil and then reduce heat. Simmer for about 10 minutes. Serve.

Makes about 3 3/4 cup servings.

I used fresh pumpkin for this recipe. I can’t usually eat fresh pumpkin as it makes me sick. However, this soup was so good, nourishing and smooth, and my body handled it very well. It is incredibly filling (due to the fiber of the pumpkin), and is amazing for the skin (vitamin A through and through!).

If you love Fall, please share that love and tell me about it. Also, be sure to share this post with others, if you wish. I have just enabled my blog to be easily shared through all the social media channels (the most common ones), and if you find something you like on here, please let others know! It’s fun to connect with as many people as possible to help better the health and wellness of all.

This is The Healthy Advocate.

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4 Responses to “Healthy, Simple Pumpkin Soup Recipe: Dairy Free, Vegan”
  1. Kimi @ The Nourishing Gourmet 15 October 2010 at 12:31 am #

    Yum! This sounds great. Thanks for being part of the carnival.

    Please link back to the carnival when you participate. Thanks

    • Brandon May 15 October 2010 at 12:42 am #

      Yikes! Thanks Kimi. I usually do link back to you. Thank you so much for visiting! :)

      -Brandon

  2. Julia 15 October 2010 at 3:49 am #

    This soup looks so good. I look forward to trying it, and wonder if it will resemble what I used to eat in Vietnam…

    • Brandon May 15 October 2010 at 2:36 pm #

      Hi Julia,

      What was the soup like in Vietnam? That sounds really interesting. Please let me know how you like it!

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