Vegan Creamy Pumpkin Tomato Soup

User Reviews

5

57 reviews
Excellent
  • Prep Time

    10 mins

  • Cook Time

    1 min

  • Total Time

    11 mins

  • Servings

    4

  • Calories

    106 kcal

  • Course

    Soup

  • Cuisine

    American

Vegan Creamy Pumpkin Tomato Soup

This Vegan Creamy Pumpkin Tomato Soup combines smooth pumpkin puree with strained tomato and warm spices like cinnamon and sage for a comforting and flavorful experience. The addition of coconut milk creates a rich, creamy texture, while lemon juice adds a subtle brightness. The soup is gently sautéed before blending, resulting in a velvety consistency and balanced taste, ideal for warming up on cooler days or serving as a starter.

Description

The Vegan Creamy Pumpkin Tomato Soup is crafted using sautéed onion and garlic as a flavor base, which are then blended with pumpkin puree, strained tomato, water, and a seasoning blend including cinnamon and fresh sage. The mixture is brought to a boil and finished with lemon juice and coconut milk to create a creamy, well-rounded soup without dairy. The cinnamon adds a mild warmth that complements both pumpkin and tomato, while the sage imparts an earthy note.

This soup is smooth and velvety, with a hint of sweetness from the maple syrup and a touch of brightness from the lemon juice. It can be served warm as an appetizer or light meal, pairing well with crusty bread or a leafy green salad.

Leftovers store well in the refrigerator for up to five days, making it a convenient option for make-ahead meals. Adjust seasoning to taste before serving to ensure the right balance of flavors.

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Ingredients

Servings
  • 1 teaspoon extra virgin olive oil
  • 1/2 yellow onion , chopped
  • 1 clove garlic , minced
  • 1 cup tomato strained
  • 1 cup pumpkin puree
  • 1 1/2 cups water
  • 1 1/2 salt teaspoons
  • 1/2 teaspoon cinnamon
  • 1 tablespoon maple syrup
  • 1 teaspoon sage plus extra for garnish, fresh, minced
  • 1 teaspoon lemon juice fresh
  • 1/2 cup coconut milk

Instructions

  1. Heat the olive oil in a large pot over medium heat and sauté the onion until tender, about 8 minutes. Add in the garlic and sauté until fragrant, about one more minute.
  2. Transfer the cooked onion and garlic to a blender and add in the tomato, pumpkin, water, salt, cinnamon, maple syrup, and sage. Blend until completely smooth, then return the soup to the large pot and bring the liquid to a boil. Once boiling, lower the heat and stir in the lemon juice and coconut milk. Adjust any seasoning to taste and serve warm. Leftovers can be stored in an airtight container in the fridge for up to 5 days.

Nutrition Information

Show Details
Calories 106kcal (5%) Carbohydrates 10g (3%) Protein 1g (2%) Fat 7g (11%) Saturated Fat 5g (25%) Sodium 12mg (1%) Potassium 219mg (5%) Fiber 2g (8%) Sugar 5g (10%) Vitamin A 9530IU (191%) Vitamin C 4.1mg (5%) Calcium 32mg (3%) Iron 1.8mg (10%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 106 kcal

% Daily Value*

Calories 106kcal 5%
Carbohydrates 10g 3%
Protein 1g 2%
Fat 7g 11%
Saturated Fat 5g 25%
Sodium 12mg 1%
Potassium 219mg 5%
Fiber 2g 8%
Sugar 5g 10%
Vitamin A 9530IU 191%
Vitamin C 4.1mg 5%
Calcium 32mg 3%
Iron 1.8mg 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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Overall Rating

5

57 reviews
Excellent

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