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Hearty Butternut Pumpkin Soup With Tempeh
[Vegan]

JE By: Jen Elliot

Author Bio

Jen is a personal trainer, group fitness instructor, soon-to-be health coach and the blogger behind... Read More

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Hearty Butternut Pumpkin Soup With Tempeh [Vegan]

1323

Dairy Free

This hearty soup is bursting with flavor from warm pumpkin pie spice and plenty of veggies! Roasted butternut squash, pureed pumpkin, white beans, and tempeh make it super-filling and ideal for the cold winter weather.

Ingredients You Need for Hearty Butternut Pumpkin Soup With Tempeh [Vegan]

1-2 tablespoons olive oil (plus extra for roasted squash)
1/4 cup chopped onion
1 block tempeh
1 15-ounce can white beans
1-2 cups roasted butternut squash
1/2 15-ounce can of pumpkin
2-3 tablespoons pumpkin pie spice
1/2-1 cup vegetable broth
Salt and pepper, to taste
Nutritional yeast and pumpkin seeds, for topping

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How to Prepare Hearty Butternut Pumpkin Soup With Tempeh [Vegan]

To Roast the Squash:

Preheat oven to 400°F. Peel and chop 1-2 cups of squash. Coat in olive oil and season with salt, pepper, and pumpkin pie spice. Roast 25-35 minutes, or until soft.

To Make the Soup:

While squash is cooking, chop onion and tempeh. Drain and rise white beans. Set aside.
Heat dutch oven over medium heat. Add olive oil.
Add onion to pan and cook 1-2 minutes. Toss tempeh in pot and cook until slightly brown, 2-3 minutes. Season with salt, pepper, and half pumpkin pie spice.
Once onion and tempeh are browned, add in half the can of pumpkin, broth, roasted squash cubes, and remaining pumpkin pie spice.
Bring soup to small boil, then reduce heat to simmer. Add additional liquid for a "thinner" soup. Taste and tweak spices, if necessary. Serve.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.