This creamy vegan pumpkin bean soup is hearty and delicious. It is full of protein and vitamins and it is gluten free, dairy free, soy free, and plant based. It gets rave reviews from the whole family. Children and adults, carnivores and vegans all love it and I always have people asking me for the recipe. It is so simple to make, but tastes like you fussed over it all day.
It is one of those meals that I always keep the ingredients on hand, and it can be whipped up quickly. Most of the ingredients are canned goods, so this is a great choice on those days when fresh produce is running low.
You can eat it without pureeing it. This way it is like a bean stew with chunks of tomatoes. The pumpkin broth has a nice rich flavor, however, if you want a creamy soup, puree it with an immersion blender or simply use a regular blender. I use the immersion blender so I don’t have to fuss with transferring hot soup to another container. Even though I can’t get my eldest son to eat a piece of a tomato, he will eat bowl after bowl of this soup never noticing that there is a full can of tomatoes in it.
Creamy Vegan Pumpkin Bean Soup
- 2 TBS olive oil
- 1 onion chopped
- 2 cloves of minced garlic
- 1 TBS cumin
- 1 tsp salt
- 1tsp cinnamon
- 4 cups vegetable broth or water
- 2 cans of beans rinsed and drained (black, white, or kidney beans work well)
- 1 16 oz can of pumpkin
- 1 14.5 oz can of diced tomatoes
- 1 TBS vegan sour cream
- Step 1 In a soup pot, sauté the onions and garlic in olive oil.
- Step 2 2 Add salt and spices and cook on low until the onions are translucent.
- Step 3 Add vegetable broth, pumpkin, beans, and tomatoes
- Step 4 Simmer for 20 minutes
- Step 5 Blend with an immersion blender until smooth
- Step 6 Simmer for 20 more minutes
A dollop of sour cream is the perfect way to top off this soup. You can find vegan sour cream in most big grocery stores or natural foods markets, but I like to save money and use my own homemade palm oil free recipe.
This soup is hard to mess up. It comes out great every time. If you don’t have any vegetable broth, you can use water and just add a little more salt, or keep it low sodium. If you don’t have black beans, any type of bean will work. Four cups of liquid usually makes a good consistency, but you can adjust the liquid to make it thicker or thinner. This soup also works great in a slow cooker. Just dump all of the ingredients in the crockpot in the morning and puree before serving. (I usually add about 3/4 cup of water if I make it in the crockpot so it doesn’t get too thick). Enjoy!
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