Creamy Pumpkin Soup With White Beans
Cozy up to fall with this thick, creamy, nutritious soup recipe from The Vegan Bean Cookbook. Serve with a crisp fall salad or crusty, rustic sourdough bread for a perfect, simple meal.
Ingredients · Servings 4
- 2 tablespoons olive oil
- 1 medium white onion, roughly chopped
- 8 cups pumpkin flesh, finely cubed
- ½ cup cooked cannellini beans
- 1 teaspoon fresh thyme leaves
- 1 teaspoon grated fresh ginger
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 cups
- vegetable stock
- For serving:
- ½ cup croutons
- 1 tablespoon toasted pumpkin seeds
- 1 tablespoon chopped fresh parsley
Method
- In a large pot over medium-high heat, warm oil. Add chopped onion, pumpkin, beans, thyme, and ginger. Sauté 5 minutes, or until vegetables begin to soften, then add salt and black pepper.
- Pour in stock, cover pot with a lid, and simmer 10 to 15 minutes, or until vegetables are cooked through.
- Remove pot from heat and take 1 cup of stock out of pot.
- Use
- an immersion blender
- to blend mixture in pot until a smooth consistency is reached, adding in reserved stock as needed.
- Between four serving bowls, divide soup, sprinkle croutons, pumpkin seeds, and parsley, and serve immediately.
Cozy up to fall with this thick, creamy, nutritious soup recipe from The Vegan Bean Cookbook. Serve with a crisp fall salad or crusty, rustic sourdough bread for a perfect, simple meal.