Easy Vegan Pumpkin Soup with Butter Beans is the Out-Of-This-World Fall Time Soup that Soothes the Soul! Flavored with Cinnamon + Nutmeg and Slowly Simmered to Perfection.
I can’t wait for fall!
I can’t wait for when the weather is so cold, my teeth are chattering uncontrollably and I can’t feel my fingers!
I can’t wait for that biting cold that makes my face turn into a giant frozen ice cube!
In other words, I can’t wait for pumpkin soup season!
Soup has a way of soothing the soul! It warms you up from the inside and melts away all the cold weather blues!
Pumpkin, Halloween, Thanksgiving and Snow!
Those 4 things together make me feel all warm and cuddly on the inside. Soup season is not complete without even one of those!
Every soup season, I have made a soup that is just out of this world! My broccoli soup is one of my all time favorites. If you have orzo lying around, this Orzo soup makes for a quick heart warming soup. Potato soup with fennel is also perfect for the fall weather. Plus, potatoes are the all time favorite comfort food.
Pumpkin soup is my favorite type of soup for the fall. I have had creamy pumpkin soups and light pumpkin soups!
But, I have never had a creamy vegan pumpkin soup with butter beans!
I have no good explanation for why I haven’t had it before or made it for the blog. Beans in pumpkin soup always add a layer of texture and make the soup even more hearty.
I used butter beans because they are large and colorless. Lima beans are denser in taste, so, it didn’t taste as well in pumpkin soup. Incidentally, it was until recently that I learned about the real differences between lima and butter beans.
When I made my lima beans over polenta recipe, I did some research about both beans. Lima beans get their name from the capital of Peru where they are cultivated. Butter beans and Lima beans are used interchangeably. For me, the green version are the lima beans and the cream colored ones are butter beans.
Lima beans always become the star of the recipe because of their heavy taste. They have a “meaty” taste and so I like using them in curries and stews.
Butter beans are the perfect light beans and that’s why I like using them in soups. Next time, I am going to make just a butter bean soup to see how it tastes
What is your favorite part of soup season?
Pumpkin Soup with Butter Beans
Pumpkin Soup with Butter Beans
Vegan Pumpkin Soup with Butter Beans is flavored with Cinnamon + Nutmeg and Simmered to Perfection
For The Tomato Base
For the Soup
For the Garnish (optional)
- 1/4 cup Green Onions chopped
- 1/8 tsp cinnamon powder
- 1/4 tsp dried parsley
- 4 leaves Rosemary
Make the Tomato Base
Preheat oven to 425°
In a baking dish, add the tomato base ingredients
Mix well and place in the oven
Roast for 25 minutes or until the veggies turn slightly crispy
Remove and let them cool for 5 minutes. Blend them into pulp texture
Make the soup
In a pan, add the coconut oil and heat on medium
Add the butter beans and let the skin turn crispy (about 5 minutes)
Add the pumpkin puree and coconut milk
Add the water and mix well
Add the salt, nutmeg and cinnamon
Mix well and let it simmer on slow for about 25 minutes
Transfer to serving bowl and garnish
Nutrition FactsPumpkin Soup with Butter BeansAmount Per Serving (4 cups)Calories 451 Calories from Fat 342% Daily Value*Total Fat 38g 58%Saturated Fat 33g 165%Sodium 900mg 38%Potassium 796mg 23%Total Carbohydrates 26g 9%Dietary Fiber 7g 28%Sugars 6gProtein 7g 14%Vitamin A 293%Vitamin C 15.6%Calcium 9.2%Iron 37.5%* Percent Daily Values are based on a 2000 calorie diet.