Vegetarian

Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons takes several minutes to prepare.

Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons takes several minutes to cook.

Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons makes 6 servings.

The ingredients for Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons are:

4.5 tbsp Earth Balance Natural Buttery Spread
1.5 tbsp Extra Virgin Olive Oil
3 clove Garlic
1.5 cup, chopped Onions, raw
3 cup Pumpkin, canned, without salt
2.25 cup Vegetable Broth
.75 cup Cashew milk
2 tbsp Agave Nectar
1 dash Salt
1 dash Pepper, black
4.5 tbsp Vegenaise
6 slices 45 Calorie Wheat Bread
3 servings Daiya Smoked Gouda
.5 cup Parsley

Here is how you make Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons:

In a large pot over medium heat, melt 1 tablespoon butter and 1 tablespoon oil; saut? garlic and onions for 3 to 4 minutes. Stir in pumpkin, broth, cashew milk, and agave. Season with salt and pepper to taste. Bring to a boil and simmer for 7 to 10 minutes. Turn off heat and melt remaining butter into soup for a silky consistency, then cover with lid and keep warm.Preheat cast-iron skillet over medium-high heat. Spread each piece of bread with a thin layer of mayonnaise and place in skillet, mayonnaise-side down. Top with layers of Daiya Gouda and cover with remaining bread. Cook until golden brown on both sides. Transfer to a cutting board and cut each grilled cheese into 8 small square pieces.Divide soup into bowls, top with grilled cheese croutons, and garnish with parsley. Serve immediately.Serving Size: Makes 6 servingsNumber of Servings: 6Recipe submitted by SparkPeople user BBATES0911.

The nutritional information for Vegan Creamy Pumpkin Soup with Grilled Cheese Croutons is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 351.6

• Total Fat: 22.3 g
• Cholesterol: 0.0 mg
• Sodium: 723.7 mg
• Total Carbs: 35.3 g
• Dietary Fiber: 8.0 g
• Protein: 5.7 g