I made this soup on a chilly, rainy day and it was just what I needed to warm up! Not only that, but it felt great to enjoy a creamy soup that was healthy, too. So often, creamy soups are made with high-fat ingredients, but this soup has lots of healthy things in it, as you can see in the recipe below. The recipe is from a new book called The Everything Vegan Meal Prep Cookbook by Marly McMillen Beelman, and I received a copy of it to review. As I went through the book, this Creamy Pumpkin Soup sounded like the perfect thing to try now that the days are getting cooler.
When you’re trying to eat healthy, it can be hard to plan ahead sometimes. So, The Everything Vegan Meal Prep Cookbook is designed to help you meal prep healthy vegan dishes. You can make every recipe in this book ahead of time, so it will be ready when you need it! And the book includes over 300 recipes! I like to meal prep on the weekends so I can easily have things ready to eat during the week. It sure saves a lot of time!
There’s lots of great-sounding recipes throughout the book for breakfast, lunch, dinner, side dishes, desserts, and snacks, including:
- Blueberry Overnight Oats
- Sweet Potato Biscuit Sandwiches
- Peanut Butter Pumpkin Muffins
- Vegan Taco Salad
- Sweet and Savory Baked Beans
- Ultimate Veggie Burgers
- Easy Vegan Lasagna
- Baked Nachos
- Chocolate Brownie Magic Bars
As you can see, there’s a good variety of dishes included in this book and they sound so yummy! I really liked the Creamy Pumpkin Soup that I chose to make—the texture really is thick and creamy and it’s a great soup for this time of year! It’s a savory soup with onion, chickpeas, red potatoes and lots of other good ingredients, including pumpkin puree, of course. It’s easy to make and you can make it ahead for later or enjoy it as soon as you make it!
Creamy Pumpkin Soup
CREAMY PUMPKIN SOUP from The Everything Vegan Meal Prep Cookbook
“A delicious way to get that immunity-boosting beta-carotene in your diet. This Creamy Pumpkin Soup is a super easy, savory soup perfect for chilly nights!”
Makes 6 servings
- 1 teaspoon olive oil
- 1/2 cup chopped peeled yellow onion
- 2 cups pumpkin puree
- 1 (15-ounce) can chickpeas, rinsed and drained
- 4 cups vegetable broth
- 2 teaspoons Better Than Bouillon Seasoned Vegetable Base
- 1 clove garlic, peeled and minced
- 2 medium unpeeled red potatoes, diced
- 1 cup Ripple Original Plant-Based Half & Half (I substituted almond milk)
- 1 cup croutons
- 2 Tablespoons chopped green onion
- Combine olive oil and onion in a large saucepan over medium-high heat. Cook 5 minutes until onions are tender. Stir in pumpkin, chickpeas, vegetable broth, bouillon, garlic, and potatoes and bring to a boil over high heat. Reduce to a simmer over medium-low heat and cook 20 minutes until potatoes are tender. Remove from heat.
- Transfer soup to a blender along with half-and-half. Never fill blender more than halfway. Remove lid insert to allow heat to escape. Place a kitchen towel over top and blend at low speed until mixture is smooth.
- Transfer soup to a large sealable container (or individual serving containers) and refrigerate up to 5 days. To serve, pour soup into bowls and cook in microwave in 30-second intervals until heated through. Top with croutons and green onions.
Per Serving: Calories: 220 | Fat: 4.5 g | Protein: 6.4 g | Sodium: 417 mg | Fiber: 7.7 g | Carbohydrates: 37.7 g | Sugar: 7.6 g
Recipe used with permission | nancy-c.com
I added a dash of salt and pepper to the soup I made, so feel free to add your favorite seasonings or herbs to taste if you like. The green onions and croutons make a great topping for the soup, so be sure to include those!
Do you make vegan meals ,or do you make time for meal prepping each week?
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