Vegan Pumpkin Coconut Soup Recipe
Recipe By The Spruce Eats
This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, it is also a great pumpkin soup recipe for when fresh pumpkin is out of season. We also like to add a bit of diced and sauteed tofu to pumpkin soup. Use a homemade vegetable broth and check your spices to make this pumpkin and coconut soup recipe gluten-free as well.
4.9
20 Rating -
Rate
25minstotal
5minsPrep
20minsCook
25m.total
5m.Prep
20m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Vegan Pumpkin Coconut Soup Recipe
- 0.33 Onion, Diced
- 1 tablespoon Vegan margarine
- 0.67 cup Vegetable Broth
- 4.67 ounce 1 can coconut milk
- 5 ounce 1 can pumpkin
- 0.17 teaspoon Cumin
- 0.17 teaspoon Curry
- 0.17 teaspoon Ginger
Nutrition
value
value
780
calories per serving
66 g Fat29 g Protein16 g Carbs20 g FiberOther
Current Totals
- Fat66g
- Protein29g
- Carbs16g
- Fiber20g
MacroNutrients
- Carbs16g
- Protein29g
- Fiber20g
Fats
- Fat66g
Vitamins & Minerals
- Calcium76mg
- Iron4mg
- Vitamin A571mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B36mg
- Vitamin B6< 1mg
- Vitamin B9102mcg
- Vitamin B120mcg
- Vitamin C26mg
- Vitamin E5mg
- Copper< 1mcg
- Magnesium116mg
- Manganese1mg
- Phosphorus270mg
- Selenium22mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By The Spruce Eats