Vegan Pumpkin Coconut Soup Recipe

Recipe By The Spruce Eats

This is a quick and easy vegetarian and vegan pumpkin and coconut soup recipe that you can serve up in about 20 minutes. As it uses canned ingredients, it is also a great pumpkin soup recipe for when fresh pumpkin is out of season. We also like to add a bit of diced and sauteed tofu to pumpkin soup. Use a homemade vegetable broth and check your spices to make this pumpkin and coconut soup recipe gluten-free as well.

4.9
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25minstotal
5minsPrep
20minsCook

ingredients serves

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Ingredients For Vegan Pumpkin Coconut Soup Recipe

Nutrition
value
780
calories per serving
66 g Fat29 g Protein16 g Carbs20 g FiberOther

Current Totals

  • 66 g Fat
  • 29 g Protein
  • 16 g Carbs
  • 20 g Fiber

MacroNutrients

  • Carbs
    16 g
  • Protein
    29 g
  • Fiber
    20 g

Fats

  • Fat
    66 g

Vitamins & Minerals

  • Calcium
    76 mg
  • Iron
    4 mg
  • Vitamin A
    571 mcg
  • Vitamin B1
    0 mg
  • Vitamin B2
    0 mg
  • Vitamin B3
    6 mg
  • Vitamin B6
    0 mg
  • Vitamin B9
    102 mcg
  • Vitamin B12
    0 mcg
  • Vitamin C
    26 mg
  • Vitamin E
    5 mg
  • Copper
    1 mcg
  • Magnesium
    116 mg
  • Manganese
    1 mg
  • Phosphorus
    270 mg
  • Selenium
    22 mcg
  • Zinc
    2 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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