Equipment
- Blender (optional)
Ingredients
- 2 Tbsp. canola oil
- 1 medium yellow onion (very finely chopped)
- 4 cloves garlic (crushed and minced)
- 1 Tbsp. finely minced or grated ginger
- 1 Tbsp. yellow curry powder (or more to your liking)
- 1 15 oz. can pumpkin purée (about 2 cups)
- 1 15 oz. can white beans such as navy or Northern, drained and rinsed
- ¾ tsp. kosher salt
- ½ tsp. finely ground black pepper
- 2 cups low-sodium vegetable broth (or water)
- 2 cups plant-based milk such as oat milk or almond milk
- 2 cups fresh spinach leaves
- 1 Tbsp. 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).
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