Creamy Vegan Pumpkin Bean Soup

An easy vegan and gluten-free soup made with pumpkin, beans and veggies pureed into a creamy healthy soup.

Course Soup

Cuisine gluten free, vegan

Keyword pumpkin bean soup, vegan pumpkin soup

Prep Time 5

Cook Time 40

Total Time 45

Servings bowls

Calories 129kcal

2 tablespoons olive oil
1 medium onion chopped
2 cloves minced garlic
1 tablespoon cumin
1 teaspoon salt
1 teaspoon cinnamon
4 cups vegetable broth or water
2 15.5 oz cans of beans rinsed and drained black, white, or kidney beans work well
1 16 oz can of pumpkin
1 15.5oz can of diced tomatoes
1 tablespoon vegan sour cream

In a soup pot, sauté 1 medium onion and 2 cloves of minced garlic in 2 tbsp olive oil.
Add 1 tbsp cumin, 1 tsp salt, and 1 tsp cinnamon. Cook over low heat for about 5 minutes, until the onions are translucent.
Add 4 cups of vegetable broth, 2 cans of beans, 1 can of pumpkin, and 1 can of tomatoes.
Simmer for 20 minutes.
Blend with an immersion blender until smooth.
Simmer on low for 20 more minutes to let the flavors blend.

This soup works great in the crockpot. Just put in all the ingredients plus an extra 3/4 cup of water in the crockpot and cook on low for about 6 hours.
I usually use black beans, but any cooked beans will work.
This soup is also good chunky if you don't want to puree it.
It's delicious with vegan sour cream on top!