Easy Pumpkin Soup with Hidden Beans
[Vegan]
Author Bio
The secret to creating memorable vegan meals that are better for your body, budget and...
The secret to creating memorable vegan meals that are better for your body, budget and busy schedules? Beans! With 20-Minute Italian author Andrea Soranidis’s easy, cost-effective and filling recipes, you’ll learn to transform the humble bean from a pantry staple to the key to hearty, flavorful meals.
Pump up the protein with lunches like the Next-Level Mushroom Bean Burger, Spring-Perfect Socca Pizza and Smoky and Spicy Chili Sin Carne, which will keep you full and energized all day. Get dinner on the table in minutes with Creamy Edamame Pesto Pasta or Asian-Style Mixed Bean Lettuce Wraps. Indulge in comfort foods like Classic Family Meat(less)loaf, a Sunday Skillet Chickpea Lasagna with Butternut Squash Sauce or Creamy Cannellini Fettuccine Alfredo. Best of all, you won’t taste beans―only deliciousness―in healthier desserts like Banana Bread with a Pulse Twist, Black Bean Chocolate Pudding and PB & Chickpea Chocolate Chip Cookies. Read more about Andrea Soranidis
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Easy Pumpkin Soup with Hidden Beans [Vegan]
This easy pumpkin soup is definitely one for the picky eaters! It’s thick, velvety and so full of flavor. Best of all, you get a nice protein kick thanks to the addition of cannellini beans, which are blended in and hidden in the creamy soup. This dish freezes beautifully too,...
This easy pumpkin soup is definitely one for the picky eaters! It’s thick, velvety and so full of flavor. Best of all, you get a nice protein kick thanks to the addition of cannellini beans, which are blended in and hidden in the creamy soup. This dish freezes beautifully too, so you can easily make a big batch and store it in the freezer for up to two months, then thaw and reheat it using your chosen method.
Reprinted with permission from The Vegan Bean Cookbook by Andrea Soranidis, Page Street Publishing Co. 2021. Photo credit: Andrea Soranidis
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Ingredients You Need for Easy Pumpkin Soup with Hidden Beans [Vegan]
How to Prepare Easy Pumpkin Soup with Hidden Beans [Vegan]
- Heat olive oil in a large pot over medium high heat. Add in the chopped onion, pumpkin and beans, followed by the thyme and ginger. Sauté the ingredients for 5 minutes, or until the vegetables begin to soften, then season with 1/2 teaspoon (or to taste) of sea salt and a generous pinch of freshly cracked black pepper.
- Pour in the stock, then cover the pot with a lid and simmer for 10 to 15 minutes, or until the vegetables are cooked through.
- Remove the pot from the heat and take 1 cup (240 ml) of stock out from the pot.
- Transfer the soup into a blender or use an immersion blender to blend all the ingredients until they reach your desired consistency, adding in the reserved stock if necessary.
- Divide the pumpkin soup among four bowls, season with more freshly cracked pepper, sautéed mushrooms, croutons, pumpkin seeds and parsley, if desired, and serve immediately.
Notes
Use any type of edible pumpkin you like or butternut squash. To add some texture, feel free to leave some beans unblended and/or top the soup with warm crispy croutons
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