It's cosy, it's creamy, and it's exactly what you want simmering away on a chilly night. This pumpkin and white bean soup has that velvety pumpkin base you know and love, made extra hearty with creamy cannellini beans and a little kick of garlic and chilli. A hug in a bowl, basically.
This recipe is part of the fall soup series, which is packed full of delicious soups, like the cauliflower leek and potato soup, roasted butternut squash and tomato soup and very popular and always on rotation cauliflower and pumpkin soup.
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Why this soup works
There are a million pumpkin soups out there, but here's why this one makes it into my regular rotation:
- Pumpkin + beans = magic.
The natural sweetness of pumpkin with the earthy creaminess of cannellini beans just works. It's filling but still light. - Fresh herbs to brighten it up.
Basil and parsley stirred in at the end bring a burst of freshness to balance the richness. - Quick and straightforward.
Nothing fancy, no complicated steps - just good ingredients cooked well.
When to make it this soup
This pumpkin and bean soup is peak winter comfort food, but honestly, I make it year-round. It's a great starter for a dinner party, or you can bulk it up with some crusty bread and call it a full fall dinner.
Ingredients for pumpkin bean soup
I like to keep things simple, and everything here is easy to find at the shops. The cannellini beans give this soup body without needing heaps of cream, while the herbs add a fresh finish.
- Olive oil
- Butter
- Brown onion
- Leek - here's my quick guide to cleaning leeks.
- Long red chili
- Garlic
- Pumpkin
- Vegetable stock
- Cannellini beans
- Basil
- Parsley
- Crusty bread (for serving, because obviously)
Substitutions
- Pumpkin:
Butternut or Kent work perfectly. Sweet potato also makes a good swap. - Beans:
Cannellini beans are my go-to, but butter beans or chickpeas will do. - Herbs:
Swap parsley for coriander if that's your vibe.
Variations
- Extra creamy:
Stir through a splash of cream or coconut milk. - Kid-friendly:
Skip the chilli and add grated cheddar on top and/or croutons.
Equipment
- A good stick blender makes the blending part quick and easy.
- A large, heavy-bottomed pot keeps the soup from catching at the base.
Storage
- Keeps well in the fridge for up to 3 days.
- Freezes beautifully - just leave out the herbs and add them fresh when you reheat.
Top Tip
Blend only half the beans with the pumpkin. That way you get a silky soup with some texture from the whole beans.
FAQ about this soup recipe
Yes - it freezes really well. Just let it cool completely before storing in airtight containers.
Yes, I recommend it - the skin can be tough and won't blend smooth.
Yes, as long as you use vegetable stock.
Related - from the soup series
Looking for other recipes like this? Try these:
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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
- 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
- ½ cup Basil, leaves picked and finely chopped
- ¼ cup Parsley, finely chopped
- 4 Crusty bread slices, for serving
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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: Stovetop
- Cuisine: Australian/Western
Nutrition
- Serving Size: 935g
- Calories: 524
