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Vegan Pumpkin Soup with Butter Beans
Rini
Vegan Pumpkin Soup with Butter Beans is flavored with Cinnamon + Nutmeg and Simmered to Perfection
5
from 1 vote
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Prep Time
30
minutes
mins
Cook Time
45
minutes
mins
Total Time
1
hour
hr
15
minutes
mins
Course
Appetizer, Soup
Cuisine
American
Servings
4
bowls
Calories
451
kcal
Ingredients
1x
2x
3x
For The Tomato Base
1/2
red onion
roughly chopped
2
roma tomatoes
roughly chopped
4
pieces
ginger root
cut into 1" pieces
2
cloves
garlic
peeled and roughly chopped
2
Tbsp
coconut oil
to roast the veggies
1/2
tsp
salt
1/2
tsp
dried oregano
1/4
sprig
fresh Rosemary
3
Tbsp
water
For blending
For the Soup
2
Tbsp
Coconut oil
1
cup
Butter Beans
Cooked or from a can
1.5
cup
Pumpkin Puree
100% pure
2
cup
coconut milk
1
cup
water
1
tsp
salt
2
tsp
cinnamon powder
1
tsp
nutmeg powder
1
tsp
lime juice
For the Garnish (optional)
1/4
cup
Green Onions
chopped
1/8
tsp
cinnamon powder
1/4
tsp
dried parsley
4
leaves
Rosemary
Instructions
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
Serve immediately
Notes
I like my soup on the thicker side and it shows in this soup. If you like a thinner soup, add more milk or reduce the pumpkin puree
Nutrition
Serving:
4
cups
Calories:
451
kcal
Carbohydrates:
26
g
Protein:
7
g
Fat:
38
g
Saturated Fat:
33
g
Sodium:
900
mg
Potassium:
796
mg
Fiber:
7
g
Sugar:
6
g
Vitamin A:
14650
IU
Vitamin C:
12.9
mg
Calcium:
92
mg
Iron:
6.8
mg
Keyword
pumpkin soup, vegan soup for cold days
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