My all-time favourite soup, Winter Pumpkin and Bean Soup. This recipe is a delightful combination of velvety pumpkin, creamy cannellini beans, and aromatic herbs. Perfect for those chilly winter days. The ease of preparation and the explosion of deliciousness make it a go-to dish that warms up from the inside out.
Winter Pumpkin and Bean Soup is the ultimate comfort food for cold winter days. Whether you enjoy it as a light meal or as a starter, this soup will keep you cosy and satisfied throughout the winter season.
What makes this the best pumpkin soup?
- Perfect combination between pumpkin and beans: This recipe strikes a perfect balance, blending the natural sweetness of pumpkin with the creamy and earthy notes of cannellini beans. The combination is both comforting and satisfying.
- Aromatic Herb Infusion: The addition of aromatic herbs adds depth and complexity to the soup. The fragrance and flavours of herbs like basil and parsley enhance the overall taste, and adds freshness to the dish.
- Quick and Easy: This recipe is designed to be accessible to all, with straightforward instructions and readily available ingredients. It allows anyone to create a delicious and satisfying pumpkin and bean soup without any hassle.
What you need to make this Pumpkin and Bean soup?
- Olive oil
- Butter
- Brown onion
- Leek
- Long red chili
- Garlic
- Pumpkin
- Vegetable stock
- Cannellini beans
- Basil
- Parsley
Winter Pumpkin and Bean Soup
- Total Time: 35 minutes
- Yield: 4 1x
- Diet: Vegetarian
Description
Winter Pumpkin and Bean Soup is the ultimate comfort food for cold winter days. Whether you enjoy it as a light meal or as a starter, this soup will keep you cosy and satisfied throughout the winter season.
Ingredients
Units
Scale
- 2 tablespoons Olive oil
- 30g Butter
- 1 Brown onion, finely chopped
- 1 Leek, trimmed and sliced
- 1 Long red chili, halved lengthwise, seeds removed and finely chopped
- 2 cloves Garlic, peeled and crushed
- 900g Pumpkin, peeled and cut into small cubes
- 1.5 liters Vegetable stock
- 800g canned Cannellini beans, rinsed and drained
- 1/2 cup Basil, leaves picked and finely chopped
- 1/4 cup Parsley, finely chopped
- 4 Crusty bread slices, for serving
Instructions
- Heat the oil and butter in the saucepan over medium heat, add onion and leek and cook for 2-3 minutes or until softened.
- Add chilli and garlic and cook 1 minute further.
- Add pumpkin and stock, bring to boil, then simmer on low for 15 minutes or until pumpkin is soft. Remove from heat and allow to cool slightly.
- Add half the beans to the pumpkin and stock and blend/mash in batches until smooth. Return to pan with remaining beans and heat through. Stir in basil and parsley and season.
- Serve soup with warm crusty bread and butter if desired.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Blended
- Cuisine: Australian
Nutrition
- Serving Size: 935g
- Calories: 524
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