115 oz. can white beans such as navy or Northern, drained and rinsed
¾tsp.kosher salt
½tsp.black pepper
2cupslow-sodium vegetable broth(or water)
2cupsplant-based milk such as oat milk or almond milk
2cupsfresh spinach leaves
1Tbsp.honey(optional)
Yogurt for garnish(optional)
Pumpkin seeds(optional pepitas for garnish)
Instructions
Add oil to a medium saucepan and heat over medium-high heat until oil is shimmering.
Add onion and garlic. Cook onions until clear (about 3 minutes).
Add ginger and curry powder and cook 1-2 minutes.
Stir in pumpkin puree, beans, salt, pepper, broth, milk, and honey (if using).
Bring soup mixture to a simmer and allow to cook 8-10 minutes on low or at a lazy bubble.
If desired, use a blender or immersion blender to puree the soup at this point.
Stir in spinach and heat until spinach is just wilted.
Serve with a dollop of yogurt and a sprinkle of pumpkin seeds, if desired.
Video
Notes
Try using various winter squash such as acorn or butternut. Test out other greens such as kale. Try various plant-based milks such as oat, almond, soy or coconut (with no added sugar).