Easy Vegan Pumpkin Soup with Hidden Beans
This Easy Vegan Pumpkin Soup with Hidden Beans recipe is an exclusive from The Vegan Bean Cookbook: High-Protein, Plant-Based Meals That Are Better for Your Body, Schedule and Budget by Andrea Soranidis. Click here to find out where you can order the book.
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Easy Vegan Pumpkin Soup with Hidden Beans
Ingredients
- 2 tbsp 30 ml extra-virgin olive oil
- 1 medium white onion - roughly chopped
- 2 pounds 900 g pumpkin flesh, finely cubed
- 5 oz 140 g cooked cannellini beans
- 1 tsp fresh thyme leaves
- 1 tsp fresh ginger - grated
- Sea salt and freshly cracked black pepper - to taste
- 4 cups 960 ml vegetable stock
- To Serve
- 4 –5 mushrooms - sautéed (optional)
- Handful of croutons - optional
- 1 tbsp 7 g pumpkin seeds, toasted (optional)
- 1 tbsp 1 g fresh parsley, chopped (optional)
Instructions
- Heat olive oil in a large pot over medium-high heat. Add in the chopped onion, pumpkin, and beans, followed by the thyme and ginger. Sauté the ingredients for 5 minutes, or until the vegetables begin to soften, then season with ½ teaspoon (or to taste) of sea salt and a generous pinch of freshly cracked black pepper.
- Pour in the stock, then cover the pot with a lid and simmer for 10 to 15 minutes, or until the vegetables are cooked through.
- Remove the pot from the heat and take 1 cup (240 ml) of stock out from the pot.
- Transfer the soup into a blender or use an immersion blender to blend all the ingredients until they reach your desired consistency, adding in the reserved stock if necessary.
- Divide the pumpkin soup among four bowls, season with more freshly cracked pepper, sautéed mushrooms, croutons, pumpkin seeds, and parsley, if desired, and serve immediately.
Notes
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Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
Click here to order your copy.
About the Author
Andrea Soranidis is the founder of the Petite Cook and the author of 20-Minute Italian. She balances her time living between Germany and London.
About the Book
The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals.
Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans―only deliciousness―in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies.
Incredibly accessible, budget-friendly and satisfying, these vegan recipes will change the way you cook with and think about beans in a healthy plant-based lifestyle!
