Vegan Turmeric Pumpkin Soup

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  • Yield: Serves four 1x


  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (approx 1 cup)
  • 3 medium garlic cloves, minced
  • 2 tablespoons chopped sage (approx 10 sage leaves)
  • 4 cups vegetable broth
  • 1 15oz can pumpkin puree
  • 1 15.5oz can cannellini beans
  • 1 teaspoon turmeric
  • 1/2 teaspoon nutmeg
  • 1 teaspoon salt
  • Pepper to taste
  • Optional: Pepitas for garnish


  1. In a 4 quart pot, heat olive oil over medium heat.
  2. Add onion and cook for 5-7 minutes, or until translucent. Add garlic and sage and cook for another minute, or until fragrant.
  3. Add broth, pumpkin, beans, turmeric, nutmeg and salt and stir to combine. Bring to a simmer.
  4. Transfer to a high-speed blender or use an immersion blender to puree the soup. If using a high-speed blender, transfer soup back to the pot. Let cook for 5-10 more minutes on medium-low heat. Add pepper to taste.
  5. Optional: Garnish soup with pepitas (pumpkin seeds).