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Creamy Cannellini Pumpkin Soup with Spinach (vegan)

  • Author: ashley
  • Prep Time: 5-10 minutes
  • Cook Time: 30 minutes
  • Total Time: 35-40 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan


Nestle your hands around a bowl of cozy and creamy pumpkin soup with spinach. It’s filled with wholesome ingredients like tender cannellini beans, fresh spinach, ginger, spices, and pureed pumpkin.



2 tbsp olive oil

1 cup onions, finely diced 

2 tsp grated fresh ginger


1 tsp garlic powder

1 tsp onion powder

1 tsp curry powder

1/8 tsp allspice

1/4 tsp cinnamon

1/4 tsp coarse ground black pepper

1 tsp kosher salt


1 3/4 cup pumpkin puree ( one 15 oz can) 

2 cans cannellini or 2 cups

4 cups low-sodium vegetable broth or water (add a total of 2 tsp kosher salt if using water)

1 tsp pure maple syrup

1 cup light coconut milk

A handful of fresh spinach


In a pot over medium heat, add the olive oil, onions, and grated ginger. Saute until the onions have slightly softened, about one minute. 

When ready, add the spices, salt, and fry the mixture for an additional minute. 

Next, add the pumpkin puree, beans, along with 4 cups of low-sodium vegetable broth, and pure maple syrup. Give a gently stir to incorporate the ingredients. Turn the stovetop to medium-low heat and cook the soup for 30 minutes with the lid partially covering the pot. 

Finally, taste the soup broth and adjust for seasoning, adding more salt as needed. Stir in the light coconut milk, and a handful of fresh spinach. 

Enjoy while it’s hot. 



Don’t have pumpkin puree? Try acorn squash or butternut squash puree instead. 

Can I use full-fat coconut milk? The fattier the coconut milk, the thicker and richer your soup will be. 

Can I swap for chickpeas? Yes.

  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Keywords: healthy pumpkin soup, creamy pumpkin soup, healthy pumpkin soup with cannellini and spinach