Creamy Pumpkin White Bean and Spinach Soup
A wholesome, one-pot vegan soup made with pumpkin, white beans, and spinach in a silky coconut milk base. Creamy, nourishing, and full of fall flavor!
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion diced
- 3 garlic cloves minced
- 3 cups pumpkin peeled and cubed (sugar or pie pumpkin)
- 1 can 15 oz white beans (cannellini or great northern), drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 tsp dried thyme
- ½ tsp smoked paprika
- Salt & black pepper to taste
- 3 cups fresh spinach or baby kale
- 1 cup unsweetened coconut milk or any unsweetened plant-based milk
- Optional toppings: chili flakes lemon zest, olive oil drizzle, nutritional yeast
Instructions
- Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 4–5 minutes until soft and translucent.
- Add Garlic & Spices: Stir in garlic, thyme, smoked paprika, salt, and pepper. Cook 1 more minute until fragrant.
- Cook Pumpkin: Add pumpkin cubes and vegetable broth. Bring to a boil, then reduce to a simmer. Cook for 15–20 minutes until pumpkin is fork-tender.
- Add Beans & Spinach: Stir in white beans and spinach. Simmer another 3–5 minutes until spinach is wilted.
- Add Coconut Milk: Pour in coconut milk and stir well. Simmer 5 minutes more, adjusting seasoning to taste.
- Serve: Ladle into bowls and garnish with olive oil, chili flakes, or a sprinkle of nutritional yeast.