Vegan Pumpkin Soup (with Instant Pot and Stove Top Directions)
A cozy bowl of Vegan Pumpkin Soup with sweet corn and tarragon is perfect on a chilly evening. Make this healthy dish on the Instant Pot or on the stove.
115 ounce canwhite beansdrained and rinsed (Or 1 ¾ cups cooked white beans)
1tablespoondried tarragon
½cupchopped sweet onion
1 ¼cupscorn kernelsfresh or frozen
2cupscauliflower floretsfresh or frozen
3packed cupsbaby spinachfresh or frozen
Instructions
Instant Pot Directions
Combine all of the ingredients, except the spinach, in your instant pot. Cook at high pressure for 5 minutes with a 10 minute natural release.
Open the lid of your pot, and stir in the spinach. If the heat from the soup doesn't wilt the spinach, you can use the saute function to heat it up more.
Stove Top Directions
Combine all of the ingredients, except the spinach, in a soup pot or Dutch oven. Bring to a boil, then reduce the heat and simmer for 20 minutes, until the veggies are all cooked through.
Add the spinach to the pot, and cook, stirring, until it wilts.
Notes
This recipe serves 4 as a main dish or 6 as a side dish. The nutrition info is calculated for 6 servings.