Low-Cal Luscious Vegan Pumpkin Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Fall/Winter vegan yum! Ingredients:
2 cups cooked pumpkin, puréed |
2 cups low-sodium vegetable broth |
1 medium yellow onion, peeled, sliced and diced |
1 clove garlic, grated (optional) |
1/2 tbsp margarine |
1/2 cup soy milk |
1 salt and pepper |
4 tsp splenda |
1/4 tsp nutmeg |
1/4 tsp ginger |
1/4 tsp cinnamon |
1/4 tsp pumpkin spice |
1 small yellow squash, grated |
Directions:
1. In a large saucepan, heat margarine
2. Add the onions and cook until the onion softens, about 5 minutes
3. Add the grated yellow squash and carrot and stir well and cook for another 5-10 minutes to soften the carrot and yellow squash
4. Add the canned pumpkin and the broth and mix well. Cook until heated through, about 15 minutes
5. Reduce heat and add the soy and the nutmeg, splenda, ginger, pumpkin spice and cinnamon and season to taste with salt and pepper
6. Increase heat and bring to a boil, then simmer for 3-5 minutes. Remove from heat. Serve at once with nutmeg sprinkled on top.
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