Vegan White Bean and Pumpkin Soup

If you're suffering from a summer or winter cold, this speedy vegan white bean and pumpkin soup is for you! Packed with nutrients and lean bean protein, our speedy soup takes only 10 minutes of prep and cook time making it easy and healthy for anyone who's under the weather. Your kids will love this vegan white bean and pumpkin soup too. Try topping it with corn chips and avocado for a southwestern flavor. Or dollop a spoonful of pesto and sprinkle chopped basil or parsley for a rich Italian twist. Whatever you choose to garnish, enjoy!

White Bean and Pumpkin Soup

Author: Natural Maker Mom at Satsuma Designs
Prep time:
Cook time:
Total time:
Serves: 6
10 minutes to homemade vitamin and protein packed soup that's great for feeding a cold too! #glutenfree #vegan
  • 2 TBS olive oil
  • 1 small onion, chopped
  • 2 cloves minced or pressed garlic
  • 1 15 oz can Cannellini beans
  • 1 15 oz canned pumpkin (NOT pumpkin pie mix :)
  • 1 tsp shredded ginger
  • 1 TBS taragon
  • 3 1/2 cups vegetable stock
  • Salt/Pepper to taste
  1. In a Medium sized pot heat olive oil and cook onions until soft
  2. Add garlic and continue to cook another minute or so
  3. Add beans, pumpkin and spices and combine
  4. Add stock and simmer 10 minutes
  5. Use immersion blender to combine to preferred consistency
  6. Serve in bowls and garnish with chopped parsley, cilantro, mint or other herb. Try sliced avocado, corn chips or other.
  7. Enjoy!
vegan white bean and pumpkin soup gluten free


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