This Vegan Pumpkin Soup with Cannellini and Spinach is a deliciously creamy vegan soup. It's filled with wholesome ingredients like tender cannellini beans, fresh spinach, ginger, spices, and pureed pumpkin.
In a pot over medium heat, add 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, and 4 cups of low-sodium vegetable broth and pure maple syrup. Give a gentle 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.
Serve while it's hot. Garnish with pecans (optional).
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.