This quick and easy vegan pumpkin soup made with vanilla almond milk, canned pumpkin puree, and pumpkin pie spice is a great weeknight recipe.

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Recipe Summary

prep:
5 mins
cook:
10 mins
total:
15 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine almond milk, pumpkin puree, maple syrup, red pepper powder, pumpkin pie spice, and salt together in a saucepan. Cook and stir over medium heat until smooth and hot, 10 to 15 minutes.

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Nutrition Facts

165 calories; protein 2.4g 5% DV; carbohydrates 33.6g 11% DV; fat 3.3g 5% DV; cholesterol 0mg; sodium 579.2mg 23% DV. Full Nutrition
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