Easy, Creamy Pumpkin Soup With White Beans | VegNews

Ingredients

• 2 tablespoons olive oil 
• 1 medium white onion, roughly chopped 
• 8 cups pumpkin flesh, finely cubed 
• ½ cup cooked cannellini beans 
• 1 teaspoon fresh thyme leaves 
• 1 teaspoon grated fresh ginger
• ½ teaspoon salt
• ¼ teaspoon black pepper 
• 4 cups
• vegetable stock
•  
• For serving:
• ½ cup croutons 
• 1 tablespoon toasted pumpkin seeds
• 1 tablespoon chopped fresh parsley