THE PICKY EATER BLOG
Add olive oil to a large pot over medium heat. Add onion and garlic; sauté until lightly browned. Add crushed red pepper, salt, and cumin; sauté 20 seconds.
Next, add the diced pumpkin, sweet potato, veggie broth, cannellini beans, and milk. Bring to a boil, then reduce to a simmer. Cook for 20-30 mins.
Using an immersion blender, puree soup until thick and creamy. (You can also transfer the soup to a regular blender and blend, and then return the soup to the pot).
Add the milk, stir, and bring to a simmer for five minutes. Serve!