Cozy as much as fall with this thick, creamy, nutritious soup recipe from the The Vegan Bean Cookbook. Serve with a crisp fall salad or crusty, rustic sourdough bread for an ideal, easy meal.
What you want:
2 tablespoons olive oil
1 medium white onion, roughly chopped
8 cups pumpkin flesh, finely cubed
½ cup cooked cannellini beans
1 teaspoon contemporary thyme leaves
1 teaspoon grated contemporary ginger
½ teaspoon salt
¼ teaspoon black pepper
4 cups vegetable inventory
For serving:
½ cup croutons
1 tablespoon toasted pumpkin seeds
1 tablespoon chopped contemporary parsley
What you do:
- In a big pot over medium-high warmth, heat oil. Add chopped onion, pumpkin, beans, thyme, and ginger. Sauté for five minutes, or till greens start to melt, then add salt and black pepper.
- Pour in inventory, cowl pot with a lid, and simmer for 10 to fifteen minutes, or till greens are cooked by way of.
- Take away pot from warmth and take 1 cup of inventory out of pot.
- Use an immersion blender to mix combination in pot till a clean consistency is reached, including in reserved inventory as wanted.
- Between 4 serving bowls, divide soup, sprinkle croutons, pumpkin seeds, and parsley, and serve instantly.
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