Pro tips and tricks
~ Make sure you use 100% pure pumpkin purée. NOT pumpkin pie filling!
~ Sauté the spices in a bit of fat, in this case vegan butter, to bring out the most flavor.
~ Drain and rinse the canned beans before adding them to the recipe.
~ Purée the soup with an immersion blender until it is silky smooth. Alternately, you can carefully transfer the soup to a blender. Do not fill the blender more than halfway as hot liquids will expand! You may need to work in batches.
~ Like a thinner soup? Add more milk or broth.
~ Taste and adjust seasonings to your liking.
~ For an oil-free option, sauté the aromatics and spices in vegetable broth or water.
