Vegan Pumpkin Soup

I made pumpkin soup for our Easter supper appetizer. This is a wonderful super simple and quick soup to make.

Makes 4 servings.


  • 1 small red onion diced
  • 3 cloves garlic minced
  • 1 1/2 tsp olive oil
  • 1 can of pumpkin
  • 1 cup water
  • 1 vegetable bouillon cube
  • 1/8 tsp ground ginger
  • 1 1/2 tsp maple syrup
  • 1 cup almond milk
  • salt, peper and/or hot sauce to taste


  • In a heavy bottom saucepan heat oil on medium heat.  Add onions and garlic and cook for a few minutes until onions have browned.
  • Add Pumpkin, water, vegetable bouillon, ginger, maple syrup and stir until the soup well blended.
  • Heat to a boil, turn off heat and mix in almond milk.
  • Add salt, pepper and/or hot sauce to taste and serve hot.
  • We had ours topped with candied pumpkin seeds.



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