5.0 from 57 votes
Vegan Creamy Pumpkin Tomato Soup
A creamy tomato soup that has a fall-inspired twist with pumpkin and cinnamon.
Prep Time
10 mins
Cook Time
10 mins
Total Time
11 mins
Servings: 4
Calories: 106 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 1 teaspoon extra virgin olive oil
- 1/2 yellow onion , chopped
- 1 clove garlic , minced
- 1 cup strained tomato
- 1 cup pumpkin puree
- 1 1/2 cups water
- 1 1/2 teaspoons salt
- 1/2 teaspoon cinnamon
- 1 tablespoon maple syrup
- 1 teaspoon fresh minced sage , plus extra for garnish
- 1 teaspoon fresh lemon juice
- 1/2 cup coconut milk
Instructions
- 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.
- 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.
Cup of Yum
Nutrition Information
Calories
106kcal
(5%)
Carbohydrates
10g
(3%)
Protein
1g
(2%)
Fat
7g
(11%)
Saturated Fat
5g
(25%)
Sodium
12mg
(1%)
Potassium
219mg
(6%)
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
% 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.