Pumpkin Soup

Pumpkin Soup

Pumpkin Soup

Pumpkin Soup

Pumpkin soup anyone? Topped with crunchy croutons, it's easy, delicious, and a perfect complement to cool weather meals.


  • 1 large onion, chopped
  • 2 cloves garlic chopped
  • 1 tablespoon olive oil
  • 1 15 oz. can pumpkin
  • 2 cups vegetable broth
  • 2 cups Plain Soy or Rice milk.
  • 1 tablespoon curry powder
  • 1 teaspoon dried parsley or oregano.
  • Salt and pepper to taste
  • Croutons (optional)


  1. In a large saucepan or stock pot, cook onion and garlic in olive oil until translucent. Add curry powder and parsley and mix well. Add broth and pumpkin and mix well. Bring to boil and reduce to simmer. Add soy or rice milk and simmer for about 20 min. Season with salt and pepper to taste.


Great on a cold winter day sprinkled with some savory croutons!!



Author: VegFamily

VegFamily is a comprehensive resource for raising vegan children, including pregnancy, vegan recipes, expert advice, book reviews, product reviews, message board, and everyday vegan living.

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