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    You are at:Home»Dairy-Free Recipes»Vegan Pumpkin Soup Garnished with Quick Candied Pecans

    Vegan Pumpkin Soup Garnished with Quick Candied Pecans

    0
    By Alisa Fleming on October 30, 2021 Dairy-Free Recipes, Soup

    We have a couple popular pumpkin soup recipes on our site, including a Crockpot Curry version and a Savory Fall version. But this vegan pumpkin soup is creamier, and it plays more heavily on pumpkin’s natural sweetness with maple syrup, spices, and quick candied pecans. It’s layered with flavor, but is still quite quick and easy to throw together!

    Vegan Pumpkin Soup Recipe with Quick Candied PecansThis recipe with photos was shared with us by Milkadamia.

    Special Diet Notes: Vegan Pumpkin Soup

    By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, and vegetarian.

    For a paleo, vegan pumpkin soup, substitute coconut oil for the buttery spread and coconut sugar for the brown sugar.

    Vegan Pumpkin Soup with Quick Candied Pecans
     
    Print
    Prep time
    10 mins
    Cook time
    20 mins
    Total time
    30 mins
     
    This simple, yet complex soup has layers of sweet, savory, and spicy.
    Author: Milkadamia
    Recipe type: Soup
    Cuisine: American
    Serves: 6 servings
    Ingredients
    Vegan Pumpkin Soup
    • 2 tablespoons dairy-free buttery spread (used Milkadamia)
    • 2 tablespoons shallots, minced
    • 1 garlic clove, minced
    • 1 (15-ounce) can pumpkin puree (can sub 1⅞ cup fresh pumpkin puree)
    • 3 cups unsweetened vanilla dairy-free milk beverage (used Milkadamia)
    • ¼ cup unsweetened vanilla dairy-free creamer (used Milkadamia; can sub lite canned coconut milk if unavailable)
    • 2 tablespoons maple syrup
    • 1 tablespoons brown sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground nutmeg
    • ¼ teaspoon black pepper
    • ¼ teaspoon cayenne
    • Salt, to taste (optional)
    Candied Pecans
    • 1 tablespoon dairy-free buttery spread (used Milkadamia)
    • ¼ cup brown sugar
    • ⅛ teaspoon salt
    • Pinch cayenne pepper
    • Pinch ground cinnamon
    • ½ cup pecans
    Instructions
    Vegan Pumpkin Soup
    1. Melt the buttery spread in a sauté pan over medium heat. Add the shallots and garlic, and saute until softened.
    2. Stir in the pumpkin puree, milk beverage, and creamer until smooth.
    3. Add the maple syrup, brown sugar, cinnamon, nutmeg, pepper, and cayenne, and stir to combine.
    4. Bring the soup to a simmer, reduce to low, and let cook for 10 to 15 minutes, stirring occasionally.
    5. Taste, and add salt, if needed.
    Candied Pecans
    1. Melt the buttery spread in a saute pan over medium-low heat. Add the brown sugar, salt, cayenne, and cinnamon, and cook, while stirring, until the sugar is melted, and syrup.
    2. Add the pecans. Cook and stir for a couple minutes, until the pecans are well coated.
    3. Ladle the soup into bowls and top with pecans.
    3.5.3229

    More Vegan Recipes using Pumpkin Puree

    Vegan Pumpkin Pasties

    Vegan Pumpkin Pasties Recipe - Dairy-free version of a Harry Potter favorite!

    Pumpkin Spice Vegan Snickerdoodles

    Vegan Pumpkin Spice Snickerdoodles Recipe - dairy-free, egg-free, nut-free, kids can bake fall treat!

    Dairy-Free Pumpkin Nog

    Dairy-Free Pumpkin Nog Recipe - rich, creamy, and optionally vegan. Also soy-free and optionally nut-free. Tastes like pumpkin pie in a glass!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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