Vegan Pumpkin Soup for the Best Autumn Plant-Based Dinner!

This Vegan Creamy Pumpkin Soup recipe is perfect for a comforting Fall dinner that can be made either on the stovetop or in the pressure cooker.

Our Panera Autumn squash soup has about 340 calories while ours has 271 calories per portion.

Butternut Squash Pumpkin Purée Apple  Onion Cinnamon  Curry Powder Vegetable Broth

Ingredients

Instructions

Sauté the onion and the apple for about 3 minutes, stirring every once and a while.

Add the (roasted) squash, pumpkin purée, cinnamon, curry, and broth. Stir to combine.

Cancel the sauté function, lock the lid, secure the valve, and set to manual high pressure for 10 minutes.

Purée the soup with an immersion blender or a kitchen blender until creamy and smooth.

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