Step 1

Heat the vegan butter in a soup pot over medium heat on the stove. Add the onion and sauté until soft and translucent, about 3 to 4 minutes.

Step 2

Add the garlic, turmeric, thyme, ginger, salt, and pepper, and sauté 1 minute until fragrant.

Step 3

Add the pumpkin, beans, and broth. Stir to combine. Increase the heat to high to bring to a bubble, then decrease the heat to medium-low and simmer for 10 minutes.

Step 4

Stir in 1 cup of milk and 1 tablespoon of maple syrup. Using an immersion blender, purée the soup until smooth and creamy. Add additional milk if needed to reach your desired consistency.Alternately, you can carefully transfer the soup to a blender to purée. Do not fill the blender more than halfway as hot liquids will expand. Work in batches if necessary.

Step 5

Taste and adjust seasoning as necessary, adding more salt, pepper, or maple syrup.

Step 6

Serve hot garnished with pumpkin seeds, if using.