Easy, Creamy Vegan Pumpkin Soup with White Beans 

Easy, Creamy Vegan Pumpkin Soup with White Beans 

This soup gets a creamy and velvety texture thanks to the addition of blended cannellini beans.

Serves: 4

Cozy up to fall with this thick, creamy, nutritious soup recipe from the The Vegan Bean Cookbook. Serve with a crisp fall salad or crusty, rustic sourdough bread for a perfect, simple meal. 

What you need:

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

What you do:

  1. In a large pot over medium-high heat, warm oil. Add chopped onion, pumpkin, beans, thyme, and ginger. Sauté for 5 minutes, or until vegetables begin to soften, then add salt and black pepper. 
  2. Pour in stock, cover pot with a lid, and simmer for 10 to 15 minutes, or until vegetables are cooked through. 
  3. Remove pot from heat and take 1 cup of stock out of pot. 
  4. Use an immersion blender to blend mixture in pot until a smooth consistency is reached, adding in reserved stock as needed. 
  5. Between four serving bowls, divide soup, sprinkle croutons, pumpkin seeds, and parsley, and serve immediately.

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