Spicy Pumpkin Vegetable Soup
10 Sep
In honor of Fall, the Libby’s Pumpkin has come out of hibernation. It is a wonderful day!
I figured I would incorporate two of my favorite things about Fall – soup & pumpkin. & I gotta say, it turned out pretty excellent! Hope you enjoy!
Spicy Pumpkin Vegetable Soup (Vegan)
Makes about 8 servings
Ingredients:
2 TB olive oil
1 medium onion, finely diced
5 stalks of celery, diced
2 medium carrots, grated
3 cloves of garlic, finely diced
2 cans white kidney beans
1 can pureed pumpkin
3 cups vegetable broth
1 can fire-roasted diced tomatoes
1/2 can corn
1 heaping cup of mushrooms, chopped
1 cup spinach, chopped
1 cup kale, chopped
1 cup unsweetened almond milk
1 tsp Sriracha (I used 1 TB but I like it extra spicy)
1/2 tsp sea salt
1 tsp garlic salt
1/4 cup quinoa
Parmesan cheese (optional)
Greek yogurt (optional)
1. In small bowl, lightly mash beans and set aside.
2. In a soup pot, saute oil, onions, carrots, celery and garlic until onions are lightly browned.
3. Add broth, pumpkin, tomatoes, corn, mushrooms and kale.
4. Stir and bring to a boil.
5. Add spinach and beans.
6. Reduce heat and stir in milk, Sriracha, seasonings and quinoa.
7. Simmer until spinach wilts and quinoa thickens.
8. Serve and top with parmesan cheese or greek yogurt.
9. Enjoy!
If you love pumpkin as much as I do, make sure you check out Jamie‘s post – she is linking to a ton of pumpkin recipes! I know I will be heading over there












This sounds like it would be so so good!
It really was! My husband just ate 3 bowls
I just picked up some Libby’s Pumpkin today! I can’t wait to make cookies tomorrow!
Love Libby’s!!
Sounds delicious! Thank you for submitting it to my round up
It was pretty delicious! Thanks for waiting on me
I actually had 3 and a half bowls babe. It didn’t all fit in the container…
I am in serious stalker territory when it comes to pumpkin. Love it! Sounds great. Thanks for the post.
Of course! Hope you like it!