White Bean & Pumpkin Soup (Veg)

White Bean & Pumpkin Soup (Veg)

White Bean & Pumpkin Soup (Veg)

White Bean & Pumpkin Soup (Veg)

White Bean & Pumpkin Soup is a delightful and nourishing vegetarian dish that combines the creaminess of white beans with the earthy sweetness of pumpkin. This velvety soup is a perfect comfort food for chilly days. The recipe typically starts by sautéing onions, garlic, and aromatic herbs in olive oil, creating a fragrant base. Then, tender pumpkin chunks and cooked white beans are added, along with vegetable broth, allowing the flavors to meld while simmering. The final touch involves blending the soup until smooth, resulting in a luscious, creamy texture. This hearty and wholesome soup is not only rich in flavor but also packed with nutrients, making it an excellent addition to any plant-based diet. Enjoy it with crusty bread for a satisfying and soul-warming meal.
Prep Time 1 hour 30 minutes
Cook Time 1 hour 30 minutes
Servings 6
Calories 342.6 kcal


  • Ingredients Required 12 items


  • Navy beans 1 1/2 cups, dried
  • Olive oil 4 tablespoons
  • 1 diced onion
  • 4 minced garlic cloves
  • 1 bay leaf 2
  • Depending on the amount of broth use up to 1 teaspoon of sea salt.
  • 4 cups freshly cut pumpkin roughly 1 inch diced
  • 4 cups vegetarian broth or as many as you like, up to 5
  • Herbs
  • 1 teaspoon of rosemary dry
  • one tablespoon of dried thyme
  • one tablespoon of dried sage


Directions to Prepare 6 steps
Overnight, soak the beans in lots of water. To prepare the beans quickly, rinse them first and then put them in a big saucepan with just enough water to cover them by an inch or so. Bring to a boil, then reduce the heat, cover, and let the mixture simmer for five minutes. When you're ready to begin, drain the beans using any method!
In a Dutch oven or soup pot set over medium heat, warm the olive oil. For about 5 minutes, add the diced onion and continue to sauté. Cook for an additional 5 minutes or so after adding the garlic.
Add the herbs, salt, and bay leaves to the onions and garlic while they simmer. A word about the herbs: I smash dried entire herbs that I've saved from the garden, but you could use fresh. Use significantly less, perhaps 1/3 teaspoon per, if you're using the ground versions.
Add the beans, pumpkin, and broth once the onions are pleasantly transparent and gently browned. Seasoning should be adjusted before boiling.
Turn down the heat to medium-low, cover the pan, and simmer it for about 45 minutes, stirring occasionally. If you wish to use less broth and make it more stew-like, remove the lid for the final 15 minutes of cooking.
It will need to cook for a little longer, about an hour, if you soaked the beans quickly.
White Bean & Pumpkin Soup is a delightful vegetarian option that showcases the perfect blend of flavors and textures. This hearty and wholesome soup not only satisfies the taste buds but also provides a nutritious addition to a plant-based diet. It's creamy consistency and aromatic notes from sautéed onions and garlic make it a comforting choice for cooler days. The combination of white beans and pumpkin brings a balance of creaminess and earthy sweetness, resulting in a fulfilling and soul-warming meal. Whether enjoyed as a light lunch or a hearty dinner, this soup is a versatile option that caters to various palates. With its easy preparation and nourishing elements, White Bean & Pumpkin Soup proves to be a delightful, satisfying, and healthy addition to any culinary repertoire.

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