Creamy Pumpkin Butter Beans (vegan)

I used non-vegan substitutions because that's what I had and it turned out well! I added in a lot more paprika and would probably swap it for something with a little heat (like cumin or cayenne) next time to add to the flavor. I cooked the onions in butter before adding in the garlic for more depth. I didn't temper the milk into the soup and it split. Next time, I'll try to pre-heat the milk or temper it in. We added goat cheese at the table to make it even creamier.

This dish was amazing! I used 1 Cup of coconut milk and allowed it to simmer enough (15 min) to keep the texture thick as opposed to soup consistency. I almost always add a protein when I prepare a vegetarian/plant based meal. I love to eat plant based for the amazing recipes that are out there and all the nutrient density that comes with it.

1/2 tsp salt and pepper; served with brown rice