Pumpkin Soup



The Vegan Stoner's Pumpkin Soup

15 comments:

Sue/the view from great island said...

So simple --- I love that you added white beans!

sasa said...

how many servings is this, more or less?

The Vegan Stoner said...

Hi sasa — This was about 2 servings. 3 small ones, if it's a side.

Diana Becker said...

This sounds so easy and delicious. I love your blog- so creative :)

Lou said...

Oh this needs to go on my list of recipes to make. The perfect winter warmer treat.

Lou
www.LoveHappinessYoga.com

Anonymous said...

This was perfect! Even better with a few pumpkin seeds on top.

Emily Wilde said...

I made this and it was delicious and easy :) Thankyou, and love your blog.
For more vegan recipes check out my blog
http://emilywildee.blogspot.com.au/ :) :)

Dylan Baldwin said...

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claudia said...

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NagaRaj Raj said...

nice blog

Amy Mae said...

This blog is beautiful! Thankyou for aharking all these great recipies :) love how it is all laid out! Xxx

Mark said...

How much punkin should I use of im using a real punkin ?

The Vegan Stoner said...

Hi Mark,

Our best guess is 2 cups of fresh pumpkin.

A standard can is 15 oz., and that's about 2 cups of purée. We haven't made this recipe using fresh pumpkin, and this is based on our internet research only.

Please let us know if you try it out. We're curious how it works. We think it may be even better the way you're doing it.

Cheers,
T.V.S.

Patty Raschel said...

Think garbanzos would work just as well in place of white beans?
Thanks! :)

The Vegan Stoner said...

Hi Patty Raschel,

It should work but it will have a different flavor. White beans are more neutral in taste than chickpeas. Let us know how it turns out!

TVS

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We read every comment (except spam) and try to respond to direct questions within a week. If we take longer, it is probably because you suggested something for the recipe or posed a problem, and we are re-making the recipe to double check its effectiveness. Thanks for the comments, and happy cooking! —The Vegan Stoner