It started with a Pin, and an excuse to really bust out the slow-cooker. Then it was Monday night, and suddenly waiting five hours for soup to cook didn’t sound quite as a fun. Our version is still dairy-free, gluten-free and vegan, but just happened to find its way into our bowls much faster.
Spiced White Bean & Pumpkin Soup
Makes ~4 servings. Adapted from Healthy Eat’s Curried Pumpkin Soup.
1 tsp Olive Oil
1 medium yellow onion, chopped
1 clove garlic, minced
1 cup lite coconut milk
1 can (15 oz) organic white (cannellini) beans, drained & rinsed
1 can (15 oz) organic pumpkin puree
3 cups vegetable broth (low-sodium)
Seasonings: garam masala, turmeric, salt/pepper, cayenne pepper.
In a deep pan or dutch oven, heat the oil over medium; sauté onion and garlic until softened. Add remaining ingredients, stir to mix well – this may take a few minutes as the pumpkin “melts” into the mixture. Bring to a boil; reduce heat and let simmer for 25-30 minutes. Stir frequently.
Optional: serve with a green onion garnish.
This the first deliciously seasonal pumpkin meal we’ve had, and it was a big win. I have my eyes on this soup’s comeback happening sooner than later.
What’s on your dinner menu(s) this weekend?