After one last blast of heat the weather has finally started dipping down here in Toronto, which means its more or less time to gear up for the cooler months ahead.

As far as I am concerned, there is no better way to do that than sharing a hearty, seasonal soup recipe. Luckily for me, my guest blogger Mirieta has come through with another epic entry.

Vegan White Bean Pumpkin Stew (Serves 4-6)

 Ingredients

1 tbsp olive oil

1 medium onion, finely chopped

2 cloves garlic, crushed

4 cups reduced sodium vegetable stock

2 cups water

1 can (540ml) white kidney beans, rinsed

1 ¼ cups vegan pasta of choice (I used rotini)

2 cups canned pumpkin puree

4 cups loosely packed Swiss chard, chopped

1 tsp maple syrup

¼ tsp turmeric

¼ tsp salt

¼ tsp black pepper

¼ tsp turmeric

Directions

In a large sauce pot over medium heat, sauté the onion and garlic in the olive oil until translucent. Reduce the heat to medium-low and add in the broth, water, pasta and beans. Bring to a boil, stir, and reduce heat to a simmer for 8 minutes or until pasta is almost cooked. Add the chard and pumpkin and stir until well combined. Continue to cook on low for 2-3 minutes. Remove from heat and add the maple syrup and spices. Cover and let sit for 30 minutes before serving. Enjoy!

Developed by Mirieta Selimovska  @thesweetenedpea

Andy De Santis RD MPH