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5 from 4 votes
Spaghetti Squash soup with pumpkin and fall flavors makes for the perfect superfood packed lunch or dinner as the weather gets colder. Vibrant and healthy ingredients all packed into a nutritious and healthy vegan soup. Gluten-Free too.
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Spaghetti Squash Soup with Pumpkin and Fall Flavors {GF, Vegan, Paleo}
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 
Spaghetti Squash soup with pumpkin and fall flavors makes for the perfect superfood packed lunch or dinner as the weather gets colder. Vibrant and healthy ingredients all packed into a nutritious and healthy vegan soup. Gluten-Free too.
Course: Soup
Cuisine: Healthy
Keyword: cold soup, spaghetti squash
Servings: 8
Calories: 121 kcal
Author: Vicky Berman
Ingredients
  • 1/2 whole spaghetti squash
  • 2 cups cubed pumpkin
  • 1 teaspoon fresh rosemary chopped
  • 2 tablespoons extra virgin olive oil divided
  • 1 cup diced onion 1 medium onion
  • 1 cup diced zucchini 1 medium zucchini
  • 1 tablespoon minced garlic
  • 2 cups diced tomatoes 2 medium
  • 1 teaspoon smoked paprika
  • 1 teaspoon 21 seasoning salute can substitute with Italian seasoning
  • 8 cups vegetable broth
  • 1 tablespoon tamari use coconut aminos for paleo version
  • 12 oz can chickpeas rinsed and drained (omit for paleo version)
  • 2 tablespoons lemon juice
  • 1 tablespoon zest of 1 lemon
  • 1 tablespoon for serving: vegan basil pesto and chili garlic sauce
Instructions
  1. Preheat oven to 400 degrees F.
  2. In a large bowl mix pumpkin with 1 tablespoon olive oil, salt, pepper and rosemary. Place pumpkin on baking tray. Season spaghetti squash with salt and pepper. Place spaghetti squash cut side down in a baking dish with a small amount of water.
  3. Bake both pumpkin and spaghetti squash for 30 minutes. Remove from oven and shred the spaghetti squash with a fork.
  4. In a large pot heat 1 tablespoon olive oil over medium high heat.
  5. Add onion and cook for 1-2 minutes.
  6. Add zucchini and garlic. Cook for 1-2 minutes.
  7. Add smoked paprika, seasoning salute, salt and pepper to taste. Mix.
  8. Add tomatoes. Mix. Cook for 3-4 minutes, stirring frequently.
  9. Add broth, tamari and chickpeas. Bring to a boil, reduce heat and simmer 5-10 minutes.
  10. Add the pumpkin and squash to the soup. Remove from heat.
  11. Add lemon juice and zest.
  12. Serve garnished with vegan basil pesto and chili garlic sauce (both optional)
Nutrition Facts
Spaghetti Squash Soup with Pumpkin and Fall Flavors {GF, Vegan, Paleo}
Amount Per Serving
Calories 121 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1210mg53%
Potassium 352mg10%
Carbohydrates 16g5%
Fiber 3g13%
Sugar 5g6%
Protein 3g6%
Vitamin A 3240IU65%
Vitamin C 15.2mg18%
Calcium 55mg6%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.