It’s soup season, and this Vegan Pumpkin & Sausage Soup is rich and creamy, and packed with plant-based protein. Just a few simple ingredients, a robust spice blend, and 30 minutes of cook time will bring you a delicious and nourishing dinner.

If you’re anything like me, your favorite meals come in bowls. For example: pasta, soup, grain bowls, a refreshing chopped salad with a rich and flavorful dressing, the list goes on. My favorite meals are always being devoured from a big bowl. This recipe has everything you need including protein, fiber, seasonal vegetables, and spices galore. Throw in crusty, lightly toasted sourdough to sop up all of the flavorful broth, and you have yourself a meal worth repeating all winter long.

Prep Time

10 minutes

Cook Time

30 minutes

Serves

4

Ingredients

  • 1 large yellow onion
  • 1 bunch kale, stems removed and roughly chopped
  • 4 oz oyster mushrooms
  • 1 Tbsp vegetable oil
  • 15 oz can pumpkin puree
  • 15 oz can light coconut milk
  • 2 cup vegetable broth
  • TVP Sausage
  • 2 cups TVP
  • 2 cups water
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 ½ tsp salt
  • 1 tsp black pepper, garlic powder, red pepper flakes, fennel seeds

Steps

1

Prepare the ingredients. In a small pot, combine the TVP, water, and soy sauce. Bring the mixture to a simmer, reduce the heat to low, cover, and set aside. Slice the onion into thin wedges, remove the stems from the kale and roughly chop, roughly chop the oyster mushrooms.

2

Preheat a Dutch oven to medium heat. Add vegetable oil, and heat until shimmering, about one minute. Add the onions and mushrooms. Stirring occasionally, cook until the onions are softened, and the mushrooms are starting to caramelize, about 12-14 minutes.

3

Add the hydrated TVP, and sausage seasoning. Stir to combine, and cook until the spices are aromatic, about 2-3 minutes.

4

Add the pumpkin puree, broth, and coconut milk, and bring to a boil. Once boiling, stir in the kale, reduce the heat to low, and cook until the kale is softened, about 5 minutes.

5

Serve with crusty bread, and enjoy!

Vegan Pumpkin & Sausage Soup

Vegan Pumpkin & Sausage Soup

Yield: 8 cups
No Ratings

Ingredients

  • 1 large yellow onion
  • 1 bunch kale, stems removed and roughly chopped
  • 4 oz oyster mushrooms
  • 1 Tbsp vegetable oil
  • 15 oz can pumpkin puree
  • 15 oz can light coconut milk
  • 2 cup vegetable broth

TVP

  • 2 cups TVP (Textured Vegetable Protein)
  • 2 cups water
  • 2 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 ½ tsp salt
  • 1 tsp black pepper, garlic powder, red pepper flakes, fennel seeds

Instructions

  1. Prepare the ingredients. In a small pot, combine the TVP, water, and soy sauce. Bring the mixture to a simmer, reduce the heat to low, cover, and set aside. Slice the onion into thin wedges, remove the stems from the kale and roughly chop, roughly chop the oyster mushrooms. 
  2. Preheat a Dutch oven to medium heat. Add vegetable oil, and heat until shimmering, about one minute. Add the onions and mushrooms. Stirring occasionally, cook until the onions are softened, and the mushrooms are starting to caramelize, about 12-14 minutes. 
  3. Add the hydrated TVP, and sausage seasoning. Stir to combine, and cook until the spices are aromatic, about 2-3 minutes.
  4. Add the pumpkin puree, broth, and coconut milk, and bring to a boil. Once boiling, stir in the kale, reduce the heat to low, and cook until the kale is softened, about 5 minutes. 
  5. Serve with crusty bread, and enjoy!
Nutrition Information
Yield 4
Amount Per Serving Calories 408Total Fat 18gSaturated Fat 8gSodium 1006mgCarbohydrates 23gFiber 11gSugar 16gProtein 30g
© Maddie Augustin