The recipe for the white bean dip is posted a couple posts down. I reserved and froze about 600 g and thawed and used it to make this soup 
600 g bean dip (thaw if frozen)
4 c veggie broth
2 gardein meatless burgers, cook as directed on the package, crumbled
1/3 c packed pumpkin puree
100 g spinach, frozen or fresh (thaw and squeeze water out if using frozen)
1 soft Tofu, cubed
Vegeta powder
2 pinch fennel seeds
1 pinch cumin seeds
Please thawed bean dip into a pot, pour in broth, stir
Bring to boil on high heat, lower to medium
Add in spinach and pumpkin puree, bring back to boil
Season with vegeta powder add in seeds, stir well
Drop in cubed Tofu, bring back to boil and cook on high for 5-10 mins
Vegan Beef and Bean Pumpkin Soup
Servings: 0
Ingredients
- 600 g bean dip thaw if frozen
- 4 c veggie broth
- 2 gardein meatless burgers cook as directed on the package, crumbled
- 1/3 c packed pumpkin puree
- 100 g spinach frozen or fresh (thaw and squeeze water out if using frozen)
- 1 soft Tofu cubed
- Vegeta powder
- 2 pinch fennel seeds
- 1 pinch cumin seeds
Instructions
- Please thawed bean dip into a pot, pour in broth, stir
- Bring to boil on high heat, lower to medium
- Add in spinach and pumpkin puree, bring back to boil
- Season with vegeta powder add in seeds, stir well
- Drop in cubed Tofu, bring back to boil and cook on high for 5-10 mins
