While sweet pumpkin dishes are delicious, savory pumpkin dishes are AMAZING. If you prefer sweet pumpkin dishes allow this “Witches Brew” Vegan Pumpkin Soup Recipe to cast the ultimate spell on you! This soup is made with high protein red lentils, Fall-inspired butternut squash, and pumpkin puree.
I lately converted over to “pumpkin land” and I have been trying to use it in everything! I can’t believe I missed out on this delicious ingredient for so long. But better late than never. Now I have already done a couple of sweet pumpkin dishes; Pumpkin Smoothie and Easy Pumpkin Muffin Recipe, but this Vegan Pumpkin Soup Recipe is by far my favorite!
The Magic Spell of Orange Colored Food
I added pumpkin’s cousin to the soup, butternut squash. In addition to the beautiful color, pumpkin and butternut squash adds to a dish (especially around Halloween the black and orange is so beautiful), the color of food indicates the type of nutrients that are in it. Orange colored food indicates that the food is high in beta-carotene. Beta-carotene is the precursor of Vitamin A (retinol) and a healthy human body converts beta-carotene into Vitamin A. Vitamin A is great for a natural glow of skin, hair growth, healthy gums and teeth, and stronger healthy nails.
Why this recipe works?
- Canned Pumpkin Puree. I use canned pumpkin puree to help thicken up the soup. Now canned pumpkin puree is not the same as pumpkin pie filling so be sure to not confuse the two. Pumpkin pie filling is flavored with spices and sugar. So be sure to use plain canned pumpkin puree.
- You can freeze it. If you make to much no problem! Freeze it and enjoy all season (and off-season) long.
- It’s healthy. As I mentioned above, pumpkin is very healthy for you because off it’s high Vitamin A content. In addition to added butternut squash, this will be a “Healthy Happy Halloween.”
How to make vegan pumpkin soup: (READ FULL RECIPE CARD BELOW FOR FULL INSTRUCTIONS)
Take your wet ingredients; canned pumpkin, oil, flax egg, and vanilla extract and mix well. Then add those wet ingredients to your dry ingredients; your all-purpose gluten-free flour, almond flour, xanthan gum, and baking powder. Mix well and add to your baking pan. Bake until they rise and serve.
Vegan With Curves Star Ingredient
Red lentils are the Vegan With Curves star of this dish! Red lentils give this dish such a meaty like the texture and added plant-based protein! 1 cup of red lentils has 46 grams of protein in it.
Have fun with this Healthy “Witches Brew” Vegan Pumpkin Soup Recipe. Enjoy!
Appliances and main ingredient(s) used in this recipe:
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Vegan Pumpkin Soup Recipe (Gluten Free, Soy Free)
- 10 ounce package frozen chopped squash
- 1/2 cup red lentils
- 1/4 cup onions chopped
- 1/4 cup celery chopped
- 1/4 cup carrots chopped
- 1 cup can pumpkin puree
- 3 cups of vegetable broth
- 1/4 teaspoon cinnamon
- 1/4 teaspoon salt
- 1/4 teaspoon cumin
- 1/4 teaspoon turmeric
- 1 tablespoon olive oil
- 1/2 teaspoon ginger powder
Equipment used for photos:
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