Go Back
Easy Vegan Pumpkin Soup with Hidden Beans from The Vegan Bean Cookbook by Andrea Soranidis

Easy Vegan Pumpkin Soup with Hidden Beans

5 from 1 vote
This easy pumpkin soup is definitely one for the picky eaters! It’s thick, velvety and so full of flavor. Best of all, you get a nice protein kick thanks to the addition of cannellini beans, which are blended in and hidden in the creamy soup. This dish freezes beautifully too, so you can easily make a big batch and store it in the freezer for up to two months, then thaw and reheat it using your chosen method.
Print Recipe Pin Recipe
Author: Andrea Soranidis | The Petite Cook

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

Cooking Tips: Use any type of edible pumpkin you like or butternut squash. To add some texture, feel free to leave some beans unblended and/or top the soup with warm crispy croutons.
Tried this recipe?Let us know how it was!