Vegan Pumpkin Soup with Butter Beans - Healing Tomato Recipes (2024)

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Easy vegan pumpkin soup with butter beans is the out-of-this-world fall time soup that soothes the soul! Flavored with cinnamon + nutmeg and slowly simmered to perfection.

I can’t wait for fall!

I can’t wait for when the weather is so cold, my teeth are chattering uncontrollably and I can’t feel my fingers!

I can’t wait for that biting cold that makes my face turn into a giant frozen ice cube!

In other words, I can’t wait for pumpkin soup season!

Vegan Pumpkin Soup with Butter Beans - Healing Tomato Recipes (1)

Soup has a way of soothing the soul! It warms you up from the inside and melts away all the cold weather blues!

Every soup season, I have made a soup that is warm and inviting!

My broccoli soup is one of my all-time favorites.
If you have orzo lying around, this Orzo soup makes for a quick heartwarming soup.
Potato soup with fennel is also perfect for the fall weather. Plus, potatoes are the all-time favorite comfort food.
Acorn squash soup is terrific and easy to make.

Vegan Pumpkin Soup with Butter Beans - Healing Tomato Recipes (2)

Vegan pumpkin soup with butter beans is my favorite type of soup for the fall. I have had creamy pumpkin soups and light pumpkin soups!

But, I have never had a creamy vegan pumpkin soup with butter beans!

I have no good explanation for why I haven’t had it before or made it for the blog. Beans in vegan pumpkin soup always add a layer of texture and make the soup even more hearty.

Vegan Pumpkin Soup with Butter Beans - Healing Tomato Recipes (3)

I used butter beans because they are large and colorless. Butter beans are perfect, not only in soup but also in curries. I made this creamy butter bean curry over the weekend and served it with basmati rice. Everyone was licking their plates!!

When I made my lima beans over polenta recipe, I did some research about both beans. Lima beans get their name from the capital of Peru where they are cultivated. Butter beans and Lima beans are used interchangeably. For me, the green version is the lima beans and the cream-colored ones are butter beans.

Lima beans always become the star of the recipe because of their heavy taste. They have a “meaty” taste and so I like using them in curries and stews.

Ingredients

For The Tomato Base

1/2 red onion roughly chopped
2 roma tomatoes roughly chopped
4 pieces ginger root cut into 1″ pieces
2 cloves garlic peeled and roughly chopped
2 Tbsp coconut oil to roast the veggies
1/2 tsp salt
1/2 tsp dried oregano
1/4 sprig fresh Rosemary
3 Tbsp water For blending

For the Soup

2 Tbsp Coconut oil
1 cup Butter Beans Cooked or from a can
1.5 cup Pumpkin Puree 100% pure
2 cup coconut milk
1 cup water
1 tsp salt
2 tsp cinnamon powder
1 tsp nutmeg powder
1 tsp lime juice

For the Garnish (optional)

1/4 cup Green Onions chopped
1/8 tsp cinnamon powder
1/4 tsp dried parsley
4 leaves Rosemary

Instructions

Make the Tomato Base

Preheat oven to 425°
In a baking dish, add the tomato base ingredients
Mix well and place in the oven
Roast for 25 minutes or until the veggies turn slightly crispy
Remove and let them cool for 5 minutes. Blend them into pulp texture
Make the soup
In a pan, add the coconut oil and heat on medium
Add the butter beans and let the skin turn crispy (about 5 minutes)
Add the pumpkin puree and coconut milk
Add the water and mix well
Add the salt, nutmeg and cinnamon
Mix well and let it simmer on slow for about 25 minutes
Transfer to serving bowl and garnish
Serve immediately

Notes

I like my soup on the thicker side and it shows in this soup. If you like a thinner soup, add more milk or reduce the pumpkin puree

Nutrition

Serving: 4cupsCalories: 451kcalCarbohydrates: 26gProtein: 7gFat: 38gSaturated Fat: 33gSodium: 900mgPotassium: 796mgFiber: 7gSugar: 6gVitamin A: 14650IUVitamin C: 12.9mgCalcium: 92mgIron: 6.8mg

Keyword pumpkin soup, vegan soup for cold days

Tried this recipe?Let us know how it was!

Rini

Welcome to Healing Tomato . My name is Rini coming to you from the sunshine state. Florida is an haven of amazing cuisine which I incorporate into my recipes. From the first time a rolling pin was put in my hand at the age of 8, I have been cooking traditional Indian food in the kitchen. When I was able to reach the stove, I began exploring every world cuisine. I have cooked healthy foods and unhealthy ones too! Now, I focus on more wholesome recipes that are healing to body and soul. Come, heal with me! Contact Me