ALLY'S VEGAN PUMPKIN SOUP

Ally's Vegan Pumpkin Soup image

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

Provided by Thomas Ledoux

Time 15m

Yield 4

Number Of Ingredients 6

Ingredients

4 cups unsweetened vanilla-flavored almond milk, or as needed
1 (15 ounce) can pumpkin puree
2 tablespoons maple syrup, or to taste
3 teaspoons red pepper powder
1 teaspoon pumpkin pie spice
2 pinches sea salt, or more to taste

Steps:

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.

Nutrition Facts : Calories 164.6 calories, Carbohydrate 33.6 g, Fat 3.3 g, Fiber 4.6 g, Protein 2.4 g, SaturatedFat 0.2 g, Sodium 579.2 mg, Sugar 25.7 g