" Cream " of Pumpkin or Squash Soup (Vegan) Recipe

Name: " Cream " of Pumpkin or Squash Soup (Vegan)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 -16 ounce) can pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) canfreshly roasted butternut squash (using roasted squash really enhances the flavor); 3 cups homemade vegetable broth; ½ cup small red potato, diced; ½ cup green bell pepper, seeded, membrane removed, diced (okay to use another color); ¼ cup celery, diced; ¼ cup red onion, peeled and diced (my addition); 3 tablespoons smooth cashew butter or 3 tablespoons pumpkin seed butter; 1 firm but ripe banana, sliced into small pieces; 1 small apple, peeled, seeded and diced; salt; ground red pepper, to taste (paprika or cayenne); fresh cilantro leaves; roasted pumpkin seeds; pumpkin seed pesto sauce (read *NOTE)

Servings: persons

1 (14 -16 ounce) can pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) canfreshly roasted butternut squash (using roasted squash really enhances the flavor)
3 cups homemade vegetable broth
½ cup small red potato, diced
½ cup green bell pepper, seeded, membrane removed, diced (okay to use another color)
¼ cup celery, diced
¼ cup red onion, peeled and diced (my addition)
3 tablespoons smooth cashew butter or 3 tablespoons pumpkin seed butter
1 firm but ripe banana, sliced into small pieces
1 small apple, peeled, seeded and diced
salt
ground red pepper, to taste (paprika or cayenne)
fresh cilantro leaves
roasted pumpkin seeds
pumpkin seed pesto sauce (read *NOTE)

1
Place all ingredients except for banana, apple and paprika, in a stock pot.
2
Cover, cook on low-medium heat until vegetables are soft, about 20 minutes.
3
Add banana, apple and paprika last 5 minutes of cooking.
4
Heat through.
5
Once heated, puree soup if desired.
6
(If using fresh squash, you probably will have to puree the soup using an immersion blender to make the consistency smoother.
7
).
8
Just before serving, season soup with salt to taste.
9
Garnish with cilantro leaves and pumpkin seeds.
10
Or, if you wish, garnish each serving with a swirl of pesto made with pumpkin seeds.
11
Note: Use any standard pesto recipe, substituting pumpkin seeds.
12
*NOTE: [[However, most pesto recipes do contain cheese-omit the cheese if you wish.
13
]].

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 (14 -16 ounce) can pumpkin puree (using roasted squash really enhances the flavor) or 1 (14 -16 ounce) canfreshly roasted butternut squash (using roasted squash really enhances the flavor), 3 cups homemade vegetable broth, ½ cup small red potato, diced, ½ cup green bell pepper, seeded, membrane removed, diced (okay to use another color), and more.

Yes, " Cream " of Pumpkin or Squash Soup (Vegan) falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

" Cream " of Pumpkin or Squash Soup (Vegan)

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