Best Vegetarian Pumpkin Soup Recipes

VEGETARIAN BLACK BEAN AND PUMPKIN SOUP

Steps:

• Use small amount of olive oil or other method to coat a 6-quart heavy kettle. Cook onion, shallot, garlic, chili powder, chiles, salt, and pepper over medium heat, stirring, until onion begins to caramelize. While that is cooking, rinse beans and place in large bowl with tomato and its liquid. Add cooked onion mixture to bowl. Use handheld blender to pureé mixture in bowl. Transfer pureé back into soup pot. Stir in broth, pumpkin, and Sherry vinegar until combined. Simmer, uncovered, stirring occasionally. After simmering 15 minutes, add sherry. Simmer another 10 minutes, or until thick enough to coat the back of a spoon. Can adjust thickness with more broth, more pumpkin, or more pureed beans but will need to simmer longer if adding ingredients. Season soup with salt and pepper. Offer sour cream or non-dairy substitute, toasted pumpkin seeds, hot sauce, salt and pepper.

VEGETARIAN PUMPKIN SOUP

Steps:

• Cook sausage in a skillet over medium heat until heated through, 3 to 5 minutes. Transfer sausage to a plate.
• Place onion, mushrooms, garlic, and Italian seasoning into the skillet over medium heat; cook until soft, about 5 minutes. Stir in pumpkin puree. Add vegetable broth. Reduce heat and simmer until flavors are blended, 20 to 25 minutes.
• Stir in sausage, light cream, Parmesan cheese, and hot sauce; simmer 10 to 15 minutes more.

SPICY PUMPKIN & LENTIL SOUP! (VEGETARIAN TOO!)

Steps:

• Heat oil in saucepan and ADD onion, cook for 5 minutes until soft.
• ADD Mustard, Cumin, Tumeric and Chilli Powder, cook for 30-40 seconds after adding last ingredient.
• ADD Stock, Water, Pumpkin and Lentils, cover and bring to a BOIL.
• Reduce heat and simmer, partly covered for about 15 minutes until lentils are tender.
• Remove from heat and MASH until smooth.
• STIR through coriander.
• ENJOY!