Braised pumpkin & butter bean soup with orange chili oil from Peace & Parsnips: Adventurous Vegan Cooking for Everyone: 200 Plant-Based Recipes Bursting with Vitality & Flavor, Inspired by Love & Travel (page 76) by Lee Watson

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Notes about this recipe

  • Eat Your Books

    Soak beans overnight. Can substitute bean cooking liquid for vegetable stock.

  • Alette on January 09, 2018

    I took shortcuts with this recipe and it still turned out to be delicious. I used a can of pumpkin puree and a can of flageolet beans instead of the fresh pumpkin and dried butter beans. I also skipped the orange oil and put some chili flakes in the soup itself to add a kick of spice. I added some leftover Madhur Jaffrey tamari sesame turnip pieces as a garnish, beautiful.

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