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Recipes Around the World International Vegetarian Union
Vegan Soups - Hot and Chilled
Contributed by Vegetarians and Vegans from around the world
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Spicy Pumpkin Soup
From: Kristin Phillips

Recipe By: Crockery Cookbook
Serving Size: 6

  • 16 ounces canned pumpkin
  • 1 cup chopped celery
  • 1/2 cup chopped carrots
  • 1/2 cup chopped onion
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano -- crushed
  • 1/2 teaspoon dried rosemary -- crushed
  • 1/4 teaspoon ground red pepper
  • 4 cups vegetable broth
  • 2 medium tomatoes -- peeled and chopped
1. In a 3 1/2 or 4-quart crockpot, place pumpkin, celery, carrot, onion, salt, oregano, rosemary, and ground red pepper.
Gradually stir in vegetable broth.

2. Cover; cook on low-heat setting for 6 to 8 hours or on high setting for 3 to 4 hours.
Stir in chopped tomatoes. Ladle into bowls.
Garnish with pumpkin seeds, if desired.

Per serving: 160 Calories; 3g Fat (16% calories from fat); 6g Protein; 30g Carbohydrate; 2mg Cholesterol; 1308mg Sodium