Comforting and filling vegan curried pumpkin soup made with coconut milk and cannellini beans. The beans give this pumpkin soup a nice, thick texture and add a little protein!
toppings: extra salt and pepperroasted pumpkin seeds, coconut milk yogurt and fresh thyme
Instructions
Slow Cooker:
Heat oil in a skillet (or the base of your slow cooker if your slow cooker allows for sautéing) over medium-high heat. Add onion and garlic and cook until translucent and fragrant.
Place cooked onion and garlic along with all the other ingredients into your slow cooker. Stir to combine. Cook soup on low for 4-6 hours.
Use an immersion blender to blend until the soup is smooth.
Serve warm with toppings of choice.
Stovetop:
Heat oil in a large soup pot and cook the onions and garlic until soft and fragrant.
Add all remaining ingredients into the pot. Bring the soup to a boil and then simmer for 20-30 minutes.
Turn off heat and use an immersion blender to blend the soup.
Serve warm with toppings of choice.
Notes
Cannellini beans are also called white kidney beans. If you can't find them navy beans also work.
If you don't have an immersion blender you can blend the soup in a regular blender doing small batches at a time. Just be super careful as the soup will be hot and can splash out of the blender.